Trim the chicken breast from any fat and cut into desired chunks. Season well with salt and pepper. Cut the crusts off the bread and put into a food processor together with the toasted peanuts. Whizz until slightly crumbly but not very fine Mix in the coriander and sliced chilli. Next, the chicken pieces in the curry paste until well coated, then press into the peanut breadcrumb mixture, coating the chicken pieces all over. To cook the chicken, either shallow fry in a little vegetable oil or bake in a hot oven until crusty and golden. Meanwhile, prepare the pineapple salsa by simply combining together the pineapple, lime zest and juice, onion, honey, chilli pepper and cardamom oil and herbs. Serve the chicken accompanied with the cooked basmati rice and dress with the pine apple salsa.