Curry chicken, easy to cook in a roasting bag

Ingredients for 2 servings:

• 500 g chicken breast fillet(s)
• 1 can pineapple, in pieces, sugared
• 1 piece(s) ginger, grated
• 1 garlic clove(s), crushed
• 3 tbsp curry powder (Madras curry), heaped
• 1 tsp sugar
• 1 tsp, leveled chicken broth, instant
• 1 cup of cream
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash and dry the chicken breast fillets and cut into bite-sized pieces. Then roll them in 1 heaped tablespoon of Madras curry. Tie a piece of roasting bag (approx. 25 cm) tightly on one side. Place the meat in the roasting bag with another tablespoon of curry. Add the pineapple, ginger, garlic, sugar, instant stock, and a little salt and pepper and close the other side as well. Shake the ingredients to mix (this will make it easier to spot any leaks in the bag). Roast at 150°C in a fan oven on the middle rack for 45 minutes. Open the roasting bag and pour the liquid into a pan. Top up with the cream, add 1 tablespoon of curry and bring to the boil briefly. Season to taste with salt and pepper, add the meat and pineapple and let it simmer in the sauce for another 2-3 minutes.