How to make
Boil the basmati rice as directed on the package (let it boil with twice as much water as the amount of rice and then leave it to simmer for about 12 to 15 minutes with a closed lid) and leave it in a warm place, covered.
Cut the chicken breasts and pineapples into cubes and marinate them in a bowl with the canned pineapple. Then strain the juice.
Heat the fat in a frying pan and fry the chicken pieces over medium heat, stew the finely chopped shallot in the clarified butter.
After about 5 minutes, add the pineapple pieces and fry them briefly. Degalze with white wine add coconut milk.
Leave everything to boil for a few minutes. Finally, season with some salt and 1-2 teaspoons of curry. If necessary, seal lightly with corn starch.
Serve with basmati rice.
Enjoy every bite of this chicken with curry and pineapple, distinguished by its excellent taste.
