Chicken and pineapple curry

Ingredients for 3 servings:

• 400 g chicken breast fillet(s)
• 400 ml cream
• 1 can pineapple pieces, approx. 400 g
• 2 bags of rice (boil-in-the-bag)
• 4 tsp curry powder
• 2 tsp salt
• 1 tsp pepper
• 2 tsp paprika powder, hot
• 1 tsp chili flakes
• 1 tsp cayenne pepper
• 1 small onion(s), finely chopped
• Sauce thickener

Instructions

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

creamy, quick and easy delicious

Wash the chicken breast fillets, pat dry, and cut into small pieces. Brown them all over in hot oil. Add the onion and sauté briefly. Add the drained pineapple pieces and heat them in the pan. Season everything to taste. Meanwhile, add salt to the water for the rice and bring to a boil. Add two cups of cream to the pan and bring to a simmer. Now season to taste. While the rice is cooking, simmer the contents of the pan over low heat so that the cream reduces slightly. Add a sauce thickener if desired. Serve everything together. For a nice visual effect, I like to sprinkle the dish with dried parsley from a jar.