INGREDIENTS
| chicken breast, cut into 1 inch cubes | 700 gms |
| pineapple, cubes | 1 cup |
| medium Onion, chopped | 1 |
| ginger garlic paste | 1 tbsp |
| parika/ red chilli powder | 1 tsp |
| madras curry powder | 1 tbsp |
| thin coconut milk | 1 cup |
| chicken stock | 1 cup |
| ON1y Dried Sage | 1 tbsp |
| Coriander leaves, chopped handful for garnish | 1 |
METHOD
- Saute onion, ginger and garlic in olive oil until turn golden brown. Add chicken cubes, paprika, sage, and curry powder and pineapple pieces. Add chicken stock and cook until chicken is done.
- Add coconut milk and cook on low heat for more 5-7 minutes.
- Serve hot.
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