Chicken breast in pineapple curry sauce

Ingredients for 6 servings:

• 1 kg chicken breast, filleted
• 3 bags of rice (125 g each)
• 1 can pineapple, diced
• ½ stalk(s) leek
• 500 g frozen vegetables (China Mix)
• 250 ml orange juice
• 250 ml chicken broth
• 250 ml cream
• Soy sauce
• possibly sauce thickener, light
• Salt
• curry powder
• Paprika powder
• nutmeg
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the chicken breast into pieces approximately 2 x 2 cm in size, chop the pineapple, and slice the cleaned leek. Cook the Chinese vegetables in a small saucepan for approximately 10 minutes, then drain. Cook the rice according to the package instructions. Fry the chicken breast in a little hot oil for approximately 7 minutes. After frying for approximately 3 minutes, add the leek. Bring the orange juice and stock to a boil in a saucepan and add the vegetables, pineapple pieces, and meat. Season with soy sauce, salt, paprika, nutmeg, and 2-3 tablespoons of curry powder. Pour in the cream and simmer gently for approximately 5 minutes. Season to taste and serve with the rice. Note: Spicy always goes well with sweet (pineapple). Do not add salt to the meat while frying, as otherwise it will dry out quickly. If you want the sauce to be thicker, you can add a little light sauce thickener.