Peanut Pineapple Chicken

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• Oil for frying
• 1 bell pepper(s), yellow
• 1 can pineapple chunks (425 g)
• 100 g peanuts, roasted, with paprika powder
• 1 can coconut milk (400 ml)
• 1 pack of whipped cream (200 g)
• 2 tbsp peanut butter, crunchy
• salt and pepper
• Paprika powder
• ¼ tsp ginger powder
• ½ tsp turmeric
• e.g. chili powder
• possibly broth (chicken or vegetable broth)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

exotic

Cut the chicken into strips and fry in oil. Dice the bell pepper and add it along with the peanuts, then fry briefly. Deglaze with the coconut milk. Add the pineapple cubes and their juice and simmer for about 10 minutes, until the peppers and meat are tender. Stir in the peanut butter and heavy cream and season to taste. Vary the amount of liquid depending on whether you want to eat the peanut-pineapple chicken with rice as a side dish or as a soup. A little chicken or vegetable broth will thin it out a bit. Serve this dish shredded with basmati rice. You can spice it up with some flaked almonds briefly toasted in a pan. Or simply serve it as a “party soup” with, for example, fresh baguette. Many variations are possible, e.g., red bell pepper, peach, spicy or less spicy, or use cashews instead of peanuts. I cook this often and enjoy it, and each time it’s a little different.