Curry chicken with pineapple

Ingredients for 4 servings:

• 750 g chicken breast fillet(s)
• 1 shallot(s), peeled
• 2 garlic cloves
• 3 chili peppers
• 3 stalks of lemongrass
• 50 g palm sugar
• 3 tbsp curry powder, hot
• 100 g cashew nuts, whole
• 100 g cashew nuts, ground
• 1 pineapple
• 1 banana(s)
• 200 g soy sprouts
• 400 ml coconut milk
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 2 tbsp soy sauce, light
• 2 tbsp soy sauce, dark
• Oil (sesame oil), dark
• 300 g rice
• Nutmeg – Flower (Mace)
• 5 cardamom pods, green
• 2 carnations

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

First, chop the shallot, garlic cloves, chili peppers, and lemongrass (you’ll need to remove the outermost leaves first, though). Peel the ginger and finely grate it. Roughly crush the palm sugar in a mortar. Slice the chicken breast fillets. Mix the coconut milk with lime juice, fish sauce, and light and dark soy sauce. Peel the pineapple, cut it into eighths, and slice it. Peel the banana, too, and mash it with a fork. Heat a wok and then pour in the sesame oil. Sear the chicken breast fillet slices, stirring constantly. Once the meat has browned all over, transfer it to a bowl. Heat the sesame oil again and sauté the shallots, garlic, chili peppers, lemongrass, ginger, palm sugar, and curry powder. After about 2 minutes, add the meat and half of the pineapple slices. Mix in the banana, ground and whole cashew nuts. Immediately afterward, pour in the coconut milk mixed with the other sauces. Now let everything simmer and bring the water for the rice to a boil with the cardamom pods, mace, and cloves. Add the rice to the water. Five minutes before the rice is ready, stir the remaining pineapple pieces and the bean sprouts into the curry. Once the rice is ready, everything is ready to serve. Note: Be careful with the cardamom in the rice. Of course, you can eat it and it adds a great flavor to the rice, but biting into a whole pod won’t be to everyone’s taste.