Chicken and orange curry with rice

Ingredients for 4 servings:

• 2 cup(s) rice (basmati or parboiled)
• 500 g chicken breast fillet(s) or turkey fillet
• 2 oranges or pineapple
• 100 ml broth of your choice
• ½ onion(s)
• ½ cup crème fraîche
• some oil
• salt and pepper
• 1 tsp curry powder
• optional spice(s) of your choice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

easy to prepare, easy to vary

Finely chop the onions, cut the oranges (or pineapple) into medium-sized pieces, and cut the chicken into even strips or cubes. Briefly sauté the onions in hot oil. Then add the meat and season well with pepper, salt, curry powder, and other spices (paprika, herbs, if desired). Prepare the broth. When the meat is cooked through, deglaze with the broth, add the crème fraîche, and stir well. Adjust seasoning if desired (usually curry and salt). Add oranges or other fruit relatively late, as they tend to break down in the heat, and you’ll still want to bite into them. Cook the rice (usually doesn’t need to be salted). Serve the rice with the chicken curry. A simple curry recipe. It’s quick and quite versatile. Instead of oranges, you can also use pineapple or other sweet and sour fruits. Instead of crème fraîche, you can also use cream, milk, or coconut milk, depending on your taste. It’s always good when you don’t have everything you need for other curry recipes on hand. As long as you follow the basic seasoning rules, it’s almost always delicious.