Asian curry with rice

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 1 tsp sambal oelek
• 6 tbsp soy sauce
• 200 g basmati rice
• ¼ pineapple
• 1 bunch of spring onions
• 250 g sugar snap peas
• 3 tbsp oil
• 1 tbsp curry powder
• 300 ml chicken broth
• 100 ml apple juice
• 1 tsp cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cut the meat into slices. Mix the sambal oelek and 4 tablespoons of soy sauce in a bowl and toss the meat in it. Cover and chill for about 20 minutes. Cook the rice according to the package instructions. Peel and dice the pineapple. Trim and wash the spring onions and slice into rings. Trim, wash, and drain the peppers. Fry the meat in 2 tablespoons of oil for 2-3 minutes, then remove. Sauté the spring onions and peppers in 1 tablespoon of oil. Sprinkle with curry, deglaze with stock, and simmer for 3-4 minutes. Add the pineapple and chicken and heat through. Mix the apple juice with the cornstarch, stir into the curry, and simmer for another minute. Season to taste with 2-4 tablespoons of soy sauce and sambal oelek. Serve with rice. 450 kcal per serving.