Chicken Manila in Spicy Coconut Milk

Remove pulp from coconut and make puree with warm tap water. Drain puree into a strainer lined with a dishcloth, squeeze.

Set coconut milk and flakes aside. Carve the washed chicken into eight pieces.

Separate onion from skin, chop finely. Rinse chilies, cut out boots. Heat the oil, brown the chicken legs and wings at the beginning, then add the breast pieces, remove the meat. Sauté onion until translucent, squeeze and add garlic, add cumin and turmeric. Add chicken pieces again.

Mix everything properly and extinguish with coconut milk. Add cinnamon stick and chilies, season with a little sea salt. Bring to a boil and let simmer gently for 40 to 50 min at low temperature. At the end of the cooking time, add lime juice.

Cut the pineapple in half lengthwise and remove the flesh. Remove hard core flesh. Cut the flesh into small pieces. Add 1 pinch of sea salt. Brown the pineapple pieces vigorously in a tiny bit of coconut oil.

Put the chicken curry in the pineapple halves on the table, finally put the pineapple pieces on top and sprinkle with coconut. Serving: Thai long grain rice.

Tip: Cinnamon gives dishes a wonderfully sweet and spicy note!

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