Curry Chicken with Vegetables and Pineapple

Ingredients

• 1 piece chicken-leg
• 1 piece leek
• 1 piece red-onion
• 2 slice pineapple
• 1 tablespoon olive-oil
• 6 tablespoon coconut-milk
• 1 to taste curry-powder
• 1 to taste black-pepper
• 1 to taste coriander-powder
• 1 to taste sweet-paprika-powder

Tools

• knife
• cutting-board
• pan
• spoon

Instructions

1. Slice the leek into thin rounds, the onion into thin strips, and the pineapple into cubes.
2. Heat olive oil in a pan. Add the leek and onion, and sauté for 2–3 minutes, stirring.
3. Remove the skin, bones, and cartilage from the cooked chicken leg, then cut it into small pieces.
4. Add the pineapple, ground coriander, and chicken to the pan. Mix well and sauté for a moment longer.
5. Remove the pan from the heat. Add coconut milk, curry powder, pepper, and sweet paprika or chili. Mix thoroughly.
6. Reheat everything in the pan without bringing it to a boil. Serve hot.