Coconut Chicken Curry - cooking recipe

Ingredients

7 oz basmati rice
3 tbsp oil
1 lb chicken breast, cut into strips
3 None scallions, cut into slices
1 tbsp curry paste
1 2/3 cup coconut milk
2 x 20 oz cans pineapple slices, drained, juice reserved
2 None tomatoes, deseeded and cut into thin strips
1-2 tbsp lime juice, according to taste
2 oz Gouda, grated
1 None red chili, deseeded and cut into fine strips
None None Cocktail cherries, for garnish

Preparation

Preheat the oven to 425\u00b0F. Cook the rice in boiling salted water according to the package instructions.
Meanwhile, heat the oil in a frying pan and cook the chicken until browned. Add the scallions, most of the curry paste, coconut milk and 1/2 cup pineapple juice. Simmer for 3 mins. Stir in the tomatoes and lime juice and season with salt and black pepper.
Arrange the pineapple slices on an ovenproof plate, spoon over the rest of the curry and sprinkle with the cheese. Bake for 5 mins.
Drain the rice. Remove the curry from the oven and garnish with the chili and cherries. Serve with the rice.