600 g chicken thighs
1 clove of garlic
1 chilli pepper, red
2 tsp curry powder, mild
Coconut oil, for frying
350 g coconut milk
1 tbsp cornflour
50 g cashew nuts
250 g rice
250 ml poultry stock
Season the chicken with salt and pepper.
Peel the pineapple and cut into wedges. Peel and finely chop the shallot and garlic. Finely chop the chilli pepper.
Heat the coconut oil in a pan. Add and sweat the shallot, garlic and chilli pepper. Next, add and sweat the pineapple and curry powder. Add the chicken.
Mix the coconut milk and cornflour together and add to the pan. Bring everything to the boil, then transfer to the porcelain dish.
Roast the cashew nuts, coarsely chop and scatter over the chicken curry.
Zest the lemon. Put the rice in the porcelain dish along with the lemon zest and poultry stock.
Put the two porcelain dishes next to each other on the wire shelf in the cold cooking space. Cook. Steaming 100°C for 30 Mins
When done, season the curry with salt and pepper and allow to stand for 5 minutes.