Chicken curry with rice

Ingredients for 4 servings:

• 4 chicken breasts or turkey schnitzels
• 3 stalk(s) Celery
• 2 m.-sized onion(s)
• 1 clove(s) garlic, optional
• 2 tbsp curry
• 2 tbsp flour
• 500 ml vegetable stock
• 1 small can of pineapple (slices)
• 1 pinch(s) of cane sugar
• some fat, tasteless
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Everyday recipe, very tasty!

Season the meat with salt, pepper, and a little curry powder, and sear it well on both sides in hot fat. Meanwhile, slice the onions and celery into small pieces. Remove the meat and sauté the onions and celery in the same fat. Sprinkle the brown sugar, flour, and curry powder over the meat and sauté for about 1 minute. Deglaze with the stock and bring everything to a boil. Add the meat again and simmer over very low heat for 20 minutes. Then add the pineapple slices and juice and simmer for another 10 minutes. Season to taste with salt, pepper, and herbs of your choice. You can also blend the vegetables into the sauce to make it nice and creamy. Or, if you don’t like it, you can sieve the vegetables out. Serve with rice.