Pineapple chicken with curry rice

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 1 eggplant(s)
• 40 g fresh ginger
• 125 g long grain rice
• 1 lime(s)
• 400 g pineapple, fresh and diced
• 200 ml coconut milk
• 1 bunch of spring onions
• Salt and pepper, freshly ground
• 2 tbsp olive oil
• 1 tsp curry powder

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 6 hours 40 minutes; Total time approx. 7 hours 30 minutes

Asian

First, wash the chicken breast, pat dry, and cut into thin strips, then set aside. Cook the rice with the curry powder according to the package instructions. We used organic rice, which takes about 35 to 40 minutes. In the meantime, wash the eggplant and cut into small cubes. Peel the ginger and then grate it finely. Clean the pineapple and cut into small cubes. Clean and wash the spring onion and cut it into thin rings. Halve the lime, reserving a slice for decoration and squeezing the rest. Heat the olive oil in a wok and fry the chicken breast until well browned. Season with salt and pepper, then remove and set aside. Now fry the eggplant, pineapple, ginger, and spring onions in the frying fat. Season with a little salt and pepper, then deglaze with the coconut milk and about 100 ml water. Bring everything to a boil and simmer for 5 minutes. Add the chicken breast after about 3 minutes and continue cooking until cooked through. Finally, season the sauce with pepper, salt, and lime juice. Serve with the curry rice. Garnish with some coriander or parsley, if available.