Chicken curry with pineapple and lemon rice

600 g chicken thighs

Salt

Pepper

½ pineapple

1 shallot

1 clove of garlic

1 chilli pepper

red

2 tsp curry powder

mild

Coconut oil

for frying

Season the chicken with salt and pepper.

Peel the pineapple and cut into wedges. Peel and finely chop the shallot and garlic. Finely chop the chilli pepper.

Heat the coconut oil in a pan. Add and sweat the shallot, garlic and chilli pepper. Next, add and sweat the pineapple and curry powder. Add the chicken.

350 g coconut milk

1 tbsp cornflour

50 g cashew nuts

Mix the coconut milk and cornflour together and add to the pan. Bring everything to the boil, then transfer to the porcelain dish.

Roast the cashew nuts, coarsely chop and scatter over the chicken curry.

250 g rice

1 lemon

250 ml poultry stock

Zest the lemon. Put the rice in the porcelain dish along with the lemon zest and poultry stock.

Put the two porcelain dishes next to each other on the wire shelf in the cold cooking space. Cook.

Dampning 100°C i 30 Min.

Salt

Pepper

When done, season the curry with salt and pepper and allow to stand for 5 minutes.