Fruity Curry – Coconut – Chicken

Ingredients for 2 servings:

• 1 can pineapple (unsweetened)
• ½ can lychee(s)
• 1 can coconut milk
• 400 g chicken, turkey
• 150 g basmati
• curry powder
• salt and pepper
• Oil, neutral for frying
• 2 tbsp flour and butter for roux
• chili

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Drain the pineapple and lychees, reserving the juice from both. If still in rings, dice the pineapple. Fry the chicken in neutral oil as usual. Cook the rice as usual. Make a roux (melt butter, add flour, and mix well) and pour in the coconut milk. Thin with some of the reserved lychee and pineapple juice. Stir well to prevent sticking or clumping. Season with curry powder, salt, and pepper to taste. If you like, add a little chili powder. Add the fruit at the end to prevent it from overcooking. Bring to a boil until the sauce is sufficiently thickened. (If it gets too thick, dilute with juice or milk.) Tip 1: If you’re too lazy to make a roux, you can also do it without a thickener. Let it simmer for longer (it will be a bit thinner) or use a light sauce thickener. Tip 2: This also works with canned peaches. Arrange everything on a plate.