Serve with pineapple slices, sprinkled with coriander, and basmati rice.      

When the chicken and the shrimp are ready, drizzle with coconut milk, mix and let it cook for two minutes.      

Add the curry and the chicken, cooking it on both sides until it gains colour. Add the shrimp and cook.      

Heat the olive oil and add the finely chopped onion and garlic clove. Let them soften and add the peeled and chopped tomatoes, stirring, sautéing for two minutes.      

Start by cutting the chicken breasts into cubes, not very big. Season with salt and pepper and let it set for 30 minutes.