A delicious chicken curry prepared with a familiar recipe, but with the delicious addition of caramelised mini pineapple. Why use ready to cook when home-made is so easy - and much tastier!
Cook the brown rice according to the instructions on the package. Leave to drain and cool.
Chop the shallot. Heat 1/ 3 of the butter or coconut oil in a saucepan. Fry the shallot for about 4 minutes until it softens. Add half of the curry spices and fry for 1 minute.
Add the flour and fry for 2 minutes. Reduce the heat and add the (coconut) milk. Stir with a whisk to create a smooth sauce. Season with salt and pepper.
Season the chicken fillets with the rest of the curry spices. Add salt to taste. Heat 1/ 3 of the butter or coconut in a frying pan. Fry the chicken on a high heat for approx. 5 minutes so it is still pink inside. Reduce the heat. Fry for another 10 minutes with the lid on the pan. Turn occasionally.
Meanwhile, halve the mini pineapple lengthwise and cut the fruit into six segments. Heat the final 1/3 of the butter in another frying pan. Fry the pineapple on a medium heat on both sides for approx. 5 minutes until golden brown. Add the cane sugar after 2 minutes and allow the pineapple to caramelise. Turn the pineapples halfway.
Divide the rice over two Slice the chicken fillet and arrange on the rice. Pour over the curry sauce. Serve with the caramelised mini pineapple.
