4 chicken breasts (weight 200 g)
salt, pepper 
1 can pineapples (in pieces, weight 325g) 
4 red onions
fresh ginger (about 5 cm)
oil
0.5 Teaspoon chili pepper
ground coriander seed
ground cumin ground curcuma 
150 g cream-yogurt
150 g Cream fraiche
2 Teaspoon curry
ground nutmeg 
500 g tomato puree

Direction:
Season the meat with salt and pepper, fry shortly in a pan. Stew the chopped onions on low heat. Make a puree of the half of the pineapples, add 3 tablespoons pineapple juice and the tomato puree. Add grated ginger and season hot. Put the meat in a heat-resistant form, add the onions and the sauce. Put a lid on top and bake in the preheated oven for 40 minutes at 200 C. After cooking the food, spoon the mixed yogurt and cream fraiche on top. Serve with rice and parsley-salad.

*** For Details about Ingredients , check your nearest American Store