Tandoori chicken with rice

Ingredients for 3 servings:

• 1 can coconut milk, approx. 400 ml
• 1 can pineapple pieces, approx. 400 g
• 1 pack of almond flakes, approx. 100 g
• 600 g chicken breast
• 3 tbsp tandoori masala
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 large onion(s)
• 2 bags of rice, approx. 250 g

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 15 minutes

Cut the chicken breast into bite-sized pieces. Place them in a bowl and marinate with the tandoori masala for at least 2 hours. I always marinate for at least 7 hours; the longer the better. After this time, dice the onion. Peel and deseed the bell peppers and also dice them. Heat a little oil in a deep pan, a wok is best. Brown the meat and onions. Add the bell peppers and cook over medium heat. Cover with a lid until they are tender. Cook the rice as usual. Meanwhile, add the coconut milk to the pan and bring to a gentle boil. Lightly toast the flaked almonds in a pan. (Be careful, they will turn black quickly.) Drain the pineapple pieces and let them warm in the pan. (Do not let them boil!) Finally, stir in the toasted flaked almonds. Season to taste with salt.