Delicious chicken curry

Ingredients for 3 servings:

• 1 clove(s) garlic, finely chopped
• some coriander
• some cumin
• 2 tbsp soy sauce, dark
• 250 g chicken breast
• 2 tbsp vegetable oil
• 1 clove(s) garlic, finely chopped
• 1 tbsp curry paste, red
• 400 ml coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 200 g pineapple, chopped
• 150 g cherry tomatoes, halved
• 150 g grapes, light, seedless
• 20 basil leaves
• 1 large red chili pepper(s), cut into thin rings

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

with grilled chicken, pineapple and grapes

Place the first four ingredients for the marinade in a freezer bag and mix. Add the chicken breast and coat thoroughly with the marinade. Let it marinate for about 1 hour. Turn on the oven grill and set it at its highest setting. Grill the chicken breast underneath for 5 minutes on each side. Let the meat cool, slice thinly diagonally, and set aside. For the curry, heat the vegetable oil in a wok or pan and fry the garlic until golden brown. Stir in the curry paste. Gradually add the coconut milk, stirring constantly, and bring to a boil. Now add the fish sauce and sugar and simmer for 5 minutes, then add the sliced ​​chicken. Stir in the pineapple pieces, cherry tomatoes, and grapes and simmer for about 1 minute. Finally, stir in the basil leaves and chili pepper and stir briefly. Basmati rice goes well with this dish. Tip: A contact grill is particularly suitable for the meat (it cooks faster).