Ingredients

  • 500g chicken filet
  • 1 can of coconut milk
  • curry paste
  • spring onion
  • pineapple
  • rice

Preparation

  • cut the chicken filet into bite sized bits
  • prepare a pot with enough water (and salt) for the rice
  • fry the chicken in a pan large enough to hold the chicken as well as the other ingredients that will come
  • once the chicken has a nice roasted color on the outside, add the coconut milk and a few tea spoons of the curry paste
  • mix all the ingredients and keep it at a low heat (the goal is to evaporate a lot of the water from the coconut milk)
  • add the rice to the water
  • while the chicken and sauce are simmering, slice the spring onions and add them to the sauce
  • add spices (more curry powder, cayenne pepper, peanuts, …) to personal taste
  • cut the pineapple into chunks that are small or smaller than the chicken and add to sauce
  • let it simmer for another 10 min and then serve with rice