Fruity chicken curry

Ingredients for 4 servings:

• 400 g chicken breast, cut into small cubes
• 6 slice(s) pineapple, fresh, cut into small pieces
• 1 bell pepper(s), red or orange, diced
• 1 onion(s), finely diced
• 2 garlic cloves, finely chopped
• 200 g soy sprouts
• 1 can coconut milk
• 250 ml pineapple juice, fresh
• 3 kaffir lime leaves
• 1 small chili pepper(s), red, seeds removed, cut into fine strips
• 2 tbsp curry, Madras
• 1 tbsp curry, oriental
• 2 tbsp, leveled lime juice
• some oil (peanut oil)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the chicken breast and pineapple into small cubes, clean and dice the bell pepper, finely dice the onion, finely chop the garlic, and deseed and finely slice the chili. Bring the coconut milk to a boil with the kaffir lime leaves and chili strips and let it simmer. Heat the oil in a large pan. Brown the chicken breast and onion, add the garlic and bell pepper pieces, and sprinkle with the curry. Continue cooking for a short while and then deglaze with half of the pineapple juice. Strain the coconut milk through a sieve, add the sprouts and the remaining pineapple juice, and let it simmer for 5 minutes. Season with lime juice and curry. I serve it with rice. Any leftovers are mixed with rice and eaten cold as a salad the next day.