John Myers
Ingredients for 4 servings:
- 400 g rice
- 500 g chicken breast fillet(s)
- 1 can pineapple, in pieces
- 250 ml cream, can also be mixed with milk
- 1 pinch of salt
- some Tabasco
- some curry powder
- 1 tbsp olive oil
- 1 handful of sugar snap peas
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
Cook the rice according to the package instructions. Wash the snow peas. Cut the chicken into bite-sized pieces and brown them in a pan with the snow peas and olive oil. Fry the meat in the pan for a few minutes until no raw meat is visible on the outside; it doesn’t need to be cooked all the way through! Then deglaze with the cream, add the pineapple, and simmer for about 5-10 minutes over medium heat. Add curry powder until the cream turns yellow. Add salt and Tabasco to taste. Drain the rice and serve on a plate with the chicken and the sauce. This dish can also be made with zucchini if you don’t like snow peas.
Facebook Comments