Chicken – pineapple – curry with rice

Ingredients for 2 servings:

• 1 cup basmati
• 300 g chicken breast fillet(s)
• 1 class can/n pineapple, chopped (approx. 350 g drained weight)
• ½ cup white wine
• ½ cup cream
• 1 cup chicken broth
• 2 tsp curry powder
• 1 piece(s) ginger, finely chopped
• Salt
• Fat for frying
• cornstarch if needed

Instructions

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

quick to make and delicious

Cook the basmati rice as directed on the package (usually boil with twice the amount of water as the amount of rice, then simmer with the lid on for about 12 to 15 minutes). Cut the chicken breast fillet into small cubes and marinate in a bowl with the juice from the pineapple can for about 15 minutes or longer. Then drain the juice. Heat the fat in a pan and brown the chicken pieces over medium heat. After about 5 minutes, add the pineapple pieces and fry briefly. Deglaze with white wine, then add the ginger and chicken stock. Bring to a boil for a few minutes and then season with cream. Finally, season with a little salt and 1 to 2 teaspoons of curry. Thicken slightly with cornstarch if desired. Plate up and serve hot. Tips: If desired, you can refine the rice with a little saffron. The whole thing can be beautifully decorated with parsley leaves.