Sweet and sour chicken curry

Ingredients for 3 servings:

• 350 g chicken strips
• 1 zucchini
• 1 bell pepper
• 1 large onion(s)
• 1 stalk(s) leek
• 2 tomatoes
• 1 garlic clove(s)
• 250 g pineapple pieces, from the can
• 200 ml coconut milk, creamy
• 1 tbsp tomato paste
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• curry powder
• Paprika powder, hot
• salt and pepper
• some pineapple juice from the can

Instructions

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

Dice the zucchini, peppers, onions, and tomatoes, and cut the leek into rings. Briefly fry the chicken strips with the garlic clove and set aside. Also fry the zucchini, peppers, onions, and leek with the garlic cloves, then add the diced tomatoes and pineapple pieces. Remove the garlic clove, chop it finely, or crush it, and add it back in. Now add the tomato paste, paprika, and curry powder, and fry everything briefly again. Pour in the coconut milk, soy sauce, sesame oil, and meat, and simmer. Season to taste with a little pineapple juice, curry powder, and paprika powder, and continue simmering until the vegetables are tender enough to bite, adding a little water if necessary.