INGREDIENTS

2.4 kg Greenway "Just like Chicken" Filet Chunks

1 kg yellow bell bell pepper

1 kg leeks

1.6 kg broccoli florets

2 kg pineapple pieces

chilli

1 l water

2 l coconut milk

60 g curry powder

60 g vegetable bouillon powder

100 g cornstarch roux for white/béchamel sauces

1 kg basmati rice

Cooking butter or olive oil

Salt and pepper

2 bunches of spring onion

Cilantro (optional)

'Just like Chicken' curry with rice

STEP 1

Cook the rice according to the instructions on the package. Cut the pineapple into cubes, the white of the leek into rings, the bell pepper into strips, and finely chop the chili pepper (remove the seeds first). Divide the broccoli into small florets.

STEP 2

Fry the fillet chunks over medium-high heat until crisp in 1 tablespoon of cooking oil and set aside.

STEP 3

Take a wok or saucepan with a lid and add 1 tablespoon of cooking oil. Add the pineapple, leek, broccoli florets, bell pepper and finely chopped chili pepper, and stir-fry briefly. Now add water and coconut milk, and further season with curry powder and vegetable bouillon powder. Place the lid on the saucepan and continue to stew the vegetables until al dente.

STEP 4

Then add the cornstarch roux and stir again until the sauce has thickened. Finally, mix in the fried fillet chunks and season with salt and pepper as needed.