Coconut-pineapple curry with chicken breast

Ingredients for 4 servings:

• 300 g chicken breasts
• 250 ml coconut milk
• 1 cup sour cream
• 2 carrots
• 4 tbsp oil (walnut oil)
• 2 tbsp oil (sesame oil), roasted
• 1 tbsp soy sauce
• 2 tsp chicken broth (concentrate)
• 2 tsp cornstarch
• curry
• Paprika powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the chicken breast and marinate it in a mixture of nut oil, soy sauce (approximately 4:1), 1 teaspoon curry powder, 1/4 teaspoon paprika, and salt for about 30 minutes. Meanwhile, clean the carrots and slice them into thin strips using a vegetable peeler. Drain the pineapple (reserving the juice!). Briefly sauté the carrots in sesame oil, season with salt and a little pepper, and remove. In the same pot, brown the meat and marinade thoroughly (careful not to overheat!). Remove the meat when it is almost cooked. Brown the drained pineapple in the pot (a little juice is fine, just not the whole can). Deglaze with coconut milk and then stir in the sour cream. Season with chicken stock (about 2 teaspoons to 1 small cup of water), pineapple juice, salt, and curry powder to taste. Bring to a boil and thicken with 2-3 teaspoons of cornstarch mixed with a little cold water, depending on the consistency. Finally, add the meat and carrots back in and cook for about 10 minutes. Rice goes best with this dish. Of course, the whole thing tastes just as good without the meat; incidentally, the coconut milk and sour cream don’t add much flavor.