Homemade Bali Chicken Stew with Pineapple and Apple

Ingredients

• 300 g chicken breast, diced
• 1 tbsp oil for frying
• 1/2 yellow onion, finely chopped
• 1 garlic clove, finely chopped
• 1/2 red apple, diced
• 2 slices pineapple (from a can), chopped + 2 tbsp pineapple juice
• 1 tsp curry powder (mild type)
• 1/2 tsp ginger (fresh, grated or powdered)
• 1 tbsp tomato paste
• 1 dl coconut milk
• 1 dl cream (or cooking cream or lactose-free)
• Salt and pepper to taste
• A pinch of cayenne pepper (optional for extra kick)

Instructions

1. Cut the chicken into pieces. Finely chop the onion and garlic. Dice the apple and pineapple into small cubes. Measure out the spices, tomato paste, pineapple juice, coconut milk, and cream.
2. Heat the oil in a large frying pan or cast-iron pot. Fry the chicken pieces until golden. Remove them and set aside.
3. Sauté the onion and garlic until translucent and soft. Add the curry powder and ginger, and let it sizzle for 30 seconds.
4. Stir in the tomato paste, apple, pineapple, and pineapple juice. Let it simmer for a couple of minutes.
5. Add the coconut milk and cream. Bring everything to a boil, then return the chicken to the pot.
6. Let it simmer for about 10 minutes, until the chicken is cooked through and the flavors are well developed.
7. Season with salt, pepper, and optionally cayenne pepper.