Chicken and Pineapple Curry

Preparation

1. Mix the chicken pieces with the ginger, garlic, curry powder, turmeric and yoghurt, cover and marinate in the fridge for about 2 hours.
2. Chop the pineapple, pepper and onion small, roughly chop the cashews and cook the rice according to the packet instructions.
3. Heat the oil in a large frying pan over medium heat and fry the onion and pepper for about 5 minutes.
4. Add the chicken with as little marinade as possible and fry; as soon as it takes on a little colour, stir in the honey.
5. Add the pineapple, coconut milk, the remaining marinade and the cashews, cover and simmer for about 10 minutes, stirring occasionally.
6. Season with salt, chilli flakes, lime juice and, if you like, a little pineapple juice, and serve over the rice with coriander.

Drink with it

• White wine · excellent match

  Riesling or Gewürztraminer, off-dry

  The residual sugar softens the chilli flakes and mirrors the pineapple, and the acidity keeps the coconut sauce light; Gewürztraminer adds a bridge to the ginger and curry.

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• Wheat beer · excellent match

  Hefeweizen, cold

  Fruity banana and clove notes suit the sweet pineapple, and the low bitterness and soft carbonation cool the curry spices.

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• White rum · excellent match

  White rum with soda and lime, over lots of ice

  Pineapple and coconut are white rum's home turf; as a long drink over ice the alcohol stays low and does not sharpen the chilli flakes.

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• Pale lager · good match

  Light lager, ice-cold

  Cold and carbonation refresh after the creamy coconut sauce without working against the sweetness of the pineapple.

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