Bali Chicken curry

600 g chicken breast, diced

1 tsp oil for frying

1 onion

1 garlic clove, grated

1 tbsp grated ginger

2 tbsp curry powder

1 tsp turmeric

1 tsp paprika

pinch of chili flakes

1 cube chicken stock

1 tin light coconut milk

200 ml sour cream

1 red bell pepper

1 large can pineapple chunks

1 green apple

Salt and pepper

Fry the chicken in oil. Add the onion, garlic, and ginger, and cook until the onion softens.

Add the curry powder, turmeric, paprika, and chili flakes, and cook for a few minutes.

Stir in the chicken stock cube, coconut milk, and cream (or sour cream).

Add the red pepper, pineapple chunks and the green apple (cut into pieces).

Season with salt and pepper to taste.

Let the mixture simmer until the chicken is cooked through and the sauce thickens.

Serve with boiled basmati rice.