Wash and pat dry the chicken breast filet. Chop into big chunks. Peel ginger, turmeric and garlic cloves and chop finely. Crack the coconut and cut it into fine strips. Peel and cut the onions into cubes. Peel the pineapple and remove the stalk. Then cut them into small pieces. Wash the Tang Ho and Pak Gui Chai, pat dry and cut into small pieces.
Cook the Basmati rice.
The Curry Paste
Toast the dry ingredients, cardamom, mustard and coriander seeds in a pan for about 3 minutes on low heat. Remove the outer shell of the cardamom seeds. Fill into mortar and grind to powder. Peel the ginger, onions and garlic and chop into small pieces. Fry dry the fresh ingredients in a pan until toasted on low heat. Grate the fresh turmeric into the paste.
Now add the gorgeously fragrant mixture of toasted ginger, garlic and onions into the mortar and grind until smooth.
In a separate dry pan, roast desiccated coconut until it turns a golden brown. You can tell by the most delicious smell, when the coconut is ready roasted. Add the curry powder and the Oldenburger Chef's Cooking Cream. Put in the curry paste, soy sauce, pineapple cubes, curry leaves and the chicken breast and simmer for a while.
The Final Touch
For serving, fill rice in a serving ring, place on the serving dish and spoon curry on the side. Spread the Pak Gui Chai and the coconut slices over the curry.