Ingredients

1 whole chicken

Ingredients for the chicken rub:
Curry – 2.5 teaspoon
Sumac – 2.5 teaspoon
Turmeric – 2.5 teaspoon
Cane sugar - 2.5 teaspoon
Pepper - 2.5 teaspoon

Ingredients for the curry:
350 ml coconut milk
300 grams of rice
250 grams of green beans
200 ml rum
150 ml Tomato passata
4 eggs
3 teaspoons Garam Masala
4 teaspoons of Turmeric
2 potatos
1 carrot
2 bell peppers
1.5 chili peppers
1 union
4 cloves of garlic
1 pineapple

Preparation method

1. Make sure the pineapple is peeled the night before use and place it in a bowl with rum so that the rum can soak in properly.
2. Make a rub with the curry, sumac, turmeric, cane sugar, and pepper. Rub the chicken all over.
3. Prepare the BBQ for indirect cooking at a temperature of 100 to 120 degrees Celsius. Let the chicken cook until it reaches an internal temperature of 70 degrees Celsius (about 2 hours).
4. While the chicken is slowly cooking:
   – bring the rice to the boil and add 2 teaspoons of turmeric
   – Boil the potatoes
   - Boil the eggs
5. Now it's time to start the curry. In a saucepan (preferably with butter), sauté the garlic, one and a half chili peppers, and onion. After sautéing, add 3 teaspoons of garam masala, 150 ml tomato passata, 350 ml coconut milk, and 2 teaspoons of turmeric.
6. Coarsely chop the bell peppers and carrots and place them in an aluminum foil pan on the barbecue for about 15 minutes. This will give them a nice smoky flavor. After about 15 minutes, remove the bell peppers and carrots from the barbecue and sauté them in a pan with a drizzle of oil and 250 grams of green beans.
7. Finally, grill the pineapple briefly on the BBQ.
8. Enjoy your meal!