Chicken Coconut Curry with Pineapple

1. 1 Chicken breast filletpack 800 g ≈ $7.23 180 g
2. 2 Onions≈ $1.60 per kg 60 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Fresh ginger≈ $8.00 per kg 3 g
5. 5 Curry powder 3 g
6. 6 Tomato pastepack 140 g ≈ $1.00 10 g
7. 7 Coconut milkpack 400 ml ≈ $2.20 100 ml
8. 8 Canned pineapplepack 565 g ≈ $2.50 60 g
9. 9 Sunflower oil 10 ml
10. 10 Salt 2 g
11. 11 Long-grain ricepack 800 g ≈ $1.94 70 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice and cook in salted water for 15–18 minutes until tender, then drain.

2. Slice the chicken¹ breast into strips, halve the onion², and finely chop the garlic³ and ginger.

3. Sauté the onion² in oil for 3 minutes, then add the garlic³, ginger, and curry powder, cooking for 1 minute.

4. Add the chicken¹ and sear for 5 minutes until white all over.

5. Pour in the coconut⁷ milk, stir in the tomato⁶ paste and salt, then simmer covered on low heat for 10 minutes.

6. Add the pineapple chunks and warm through for 3 minutes. The chicken¹ is done when no pink remains on cutting.

7. Serve the curry over the rice.