1. Prepare the rice according to the package instructions. Finely dice the peppers and shallots, cut the pineapple into finger-thick slices and chop the small bulb of ginger.
2. Wash the chickpeas in a sieve under running water and drain thoroughly, then leave to dry on a tea towel for approx. 20 min. Spread the chickpeas on baking paper and drizzle with a little peanut oil. Finally, bake at approx. 180 °C, fan oven for approx. 30 min. Turn carefully every 10 minutes with a wooden spoon.
3. Marinate the chicken thighs with a little honey and fry them briefly in a pan with peanut oil over a medium heat until crispy.
4. While the meat is frying briefly, pour the coconut milk into a deep pot. Then add the yellow curry paste, some peanut butter and the fish sauce and mix well. Heat slowly over a medium heat, stirring regularly.
5. Then add the chopped horseradish, shallots and peppers to the coconut milk in the pot with the pineapple slices.
6. Remove the chicken thighs from the pan and add to the curry in the saucepan. Let everything simmer together for approx. 10 min. Season the curry with turmeric, curry powder and salt. To serve, spread on the plates with the rice and garnish with the ready-made golden brown chickpeas.