Curry with chicken and pineapple in coconut milk

Ingredients for 4 servings:

• 1.2 kg chicken breast, cut into cubes
• 1 pinch of five-spice powder
• 200 ml soy sauce
• 1 tbsp ginger root, finely diced
• 2 tsp curry powder
• 3 tbsp oil
• 3 onions, diced
• 1 n. B. salt and pepper
• 3 tbsp sugar
• 1 tsp curry paste (Thai), red, nB more
• 1 tbsp curry powder
• 1 can pineapple, in pieces, 800 g
• ½ liter coconut milk

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Place the meat, five-spice powder, soy sauce, ginger, curry powder, and oil in a freezer bag and knead thoroughly. Marinate for at least 1 hour, preferably 24 hours. Heat a deep-sided pan and brown the meat in batches, then season well with salt and pepper. Add the onions to the last batch. Drain the pineapple, reserving the juice. Remove the meat from the pan, add the sugar, curry paste, and curry powder. Be careful, it burns easily! Add the pineapple and stir everything together to coat it with the spices. Then add the juice and reduce slightly, adding salt if desired. Then return the meat to the pan, stir, and reduce slightly until the sauce becomes thick. Basmati rice goes very well with this.