Chicken with pineapple curry

In a frying pan, toast the rice a little and cover with water. Bring to a boil, add a little salt and leave over medium-low heat until the water is consumed.

Chop the breasts, season with salt and pepper and brown them in a frying pan. When they are ready, remove them from the pan and reserve them for later.

Chop the onion and pineapple and cook them in a frying pan with olive oil.

Add the curry, chicken and coconut milk and let it cook together for about 10-15 minutes, so that it reduces a little.

Serve with basmati rice and you're done!