Chicken curry with pineapple and basmati rice

Here are the ingredients you'll need

• 600g whole chicken breast
• 2 onions
• 3 garlic cloves
• 250ml homemade tomato sauce
• Indian curry powder
• 1 glass of water
• 1 can of coconut milk
• 1 handful of fresh spinach
• Pink salt
• Black pepper
• Extra virgin olive oil
• Fresh pineapple
• Cooked basmati rice

Method

1. 1Chop the onion finely, place it in a skillet with olive oil, and sauté until tender and translucent.
2. 2Add the minced garlic and cook gently without letting it brown.
3. 3Stir in the tomato sauce and curry powder to taste, mixing well.
4. 4Pour in a glass of water and let it simmer gently for a couple of minutes.
5. 5Add the coconut milk (both the solid cream and liquid part).
6. 6Stir to combine all ingredients, let it cook for another couple of minutes, and blend until you get a smooth sauce.
7. 7Season the diced chicken breasts with salt and pepper, then add them into the blended curry sauce.
8. 8Cover and simmer for 5min.
9. 9Finally, add a handful of fresh spinach and fresh pineapple to taste.
10. 10Cover again and cook for another 10min.
11. 11Taste and adjust the salt and curry powder as needed.
12. 12Serve piping hot alongside basmati rice.
13. 13All done! Our CHICKEN CURRY WITH PINEAPPLE AND BASMATI RICE is ready

Extras

1. 1If you want the sauce to thicken up slightly, dissolve a teaspoon of cornstarch in a splash of water and stir it in a few minutes before turning off the heat.