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Chicken curry with pineapple

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Ingredients for 4 servings:

  • 350 g chicken breast fillet(s)
  • 1 can pineapple, sliced
  • 200 g cream
  • 2 cup(s) Basmati (small cups)
  • Soy sauce
  • curry powder
  • Salt
  • olive oil
  • 4 cups water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

First, bring two (small) cups of basmati rice and four cups of water to a boil in a saucepan over medium heat. Then reduce the heat and cover and let it cook until cooked through. Chop the chicken breast. Add a little salt and fry in a pan with a little heated olive oil. Once the meat is cooked, add a little soy sauce. Chop the pineapple slices and add them to the pan. Season well with plenty of curry powder. Cover the pan and wait until the pineapple pieces have softened. Then add the cream and bring to a boil again. When the rice has absorbed all the water, it is ready to serve. Note: This amount is intended for about four servings, but we ate it for two.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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