Chicken breast fillet in curry-persimmon sauce and rice

Ingredients for 2 servings:

• 2 chicken breast fillets
• 140 g rice, e.g. Basmati
• 1 persimmon, ripe
• 200 ml chicken stock, possibly from the jar
• 250 ml cream
• 2 tsp, heaped curry powder
• some oil for frying, e.g. coconut oil
• some salt and pepper
• 1 tbsp butter, cold
• Sauce thickener, optional
• 2 sprigs of parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Something different, very tasty

Cook the rice according to the instructions. Finely chop the parsley. Peel the persimmon, remove the blossom, and cut into small cubes. Season the chicken fillet with salt and pepper and fry in coconut oil over medium heat. Pour the chicken stock into a saucepan and heat. Add the persimmon and simmer gently. After about 5 minutes, add the cream and season with curry. Continue simmering for about 3 minutes. If you like, you can then purée the sauce slightly, but there should still be some fruit pieces. Stir in the cold butter. If the sauce is too thin, you can add a little more sauce thickener. Place the chicken fillet on a plate, pour the sauce over it, and serve with the rice. Sprinkle with parsley.