Chicken strips with curry cream sauce

Ingredients for 6 servings:

• 600 ml cream
• 1 cup sour cream
• 6 chicken breast fillets
• curry powder
• some nutmeg
• 6 cups rice
• Salt
• some garlic
• 6 slices of pineapple

Instructions

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

First, I season the chicken with a little salt, garlic, and curry powder, then I cut it into bite-sized cubes and fry them briefly. In a bowl, I briefly whip the cream, stir in the sour cream, and season the sauce with nutmeg and curry powder. The amount depends on your taste. Then I add the sauce to the pan with the chicken strips and bring everything to a boil briefly. Now I add the pineapple and place the pan in the oven (or transfer it to a casserole dish) and cook it there for another 20 minutes at 180°C. I always use loose rice and cook it in salted water (like pasta) until al dente. This takes about 8 minutes. Drain the rice in a sieve, transfer it to a bowl, and season with butter and a little curry powder.