Chicken Curry with Fruits and Coconut Milk

Cut the chicken breasts into 2-3 cm cubes.

For the marinade, stir all the ingredients, pour over the chicken and marinate in the refrigerator for at least 1 hour with the lid closed.

Remove the skin from the onions and chop them. Cut the peperoncino in half, remove the seeds and cut into fine strips. Remove the peel from the garlic, chop finely. Sauté onions, garlic and peperoncino briefly in hot oil. Deglaze with pelati and coconut milk, add curry paste and simmer for 30-40 minutes.

Drain pineapple slices, then cut into pieces. Remove peel from mango, cut in half, cut flesh into pieces.

Add the meat with the marinade to the sauce form, simmer for 10 minutes. Finally, add the fruit, heat in the sauce for 2-3 minutes, season the dish with spices to taste. It goes best with long-grain rice.

Preparation time: about 40 min (+ 1 hour marinating time) -.

Tip: Stock up on a range of high-quality spices – it pays off!

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