John Myers
Chicken Curry with Pineapple and Rice
The perfect chicken curry with pineapple and rice recipe with a picture and simple step-by-step instructions.
- 1 whole Grilled chicken
- 1 Can Pineapple
- 1 cups Cream
- 0,5 liter Milk
- 1 teaspoon Turmeric spice
- 1 tablespoon Curry
- 1 pinch Salt
- 3 cups Rice
- 1 teaspoon Vegetable broth powder
- 1 tablespoon Strength
- I bought a whole grilled chicken for my husband and the cats and me, of course, but nobody but me ate any of it, so I did the following the next day.
- Remove the chicken from the bones and skin.
- Lightly fry the meat in a pan and deglaze with the cream. Pour on the milk.
- Season with turmeric, curry and salt, bring to the boil and thicken a little with the starch.
- Drain the pineapple in a colander, if you have slices like me, cut into small pieces.
- Then cook the rice. 3 cups of rice, 6 cups of water, according to the package instructions. I cook the rice in some vegetable stock.
- When the rice is ready, add the pineapple to the chicken pan and stir. Arrange and enjoy it.
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