Curry rice with chicken

Ingredients for 4 servings:

• 3 red peppers, cut into strips
• 2 carrots
• ¼ celery
• 3 stalk(s) spring onions
• 1 pinch of fresh ginger
• 1 tbsp, leveled curry powder
• 1 pineapple, fresh
• 300 g chicken
• 350 g rice (parboiled)
• 2 bowls of pure bouillon (beef)
• e.g. salt and pepper
• n. B. water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quick, easy, low-fat recipe

Chop the vegetables. Peel the pineapple and chop the flesh. Heat a non-stick pan over high heat without fat. Fry the pineapple until golden brown, then set it aside. Wipe the pan clean. Brown the chicken in a little oil and season lightly. Heat a new pan and sauté the carrots, celery, and bell peppers in a little oil. Add the rice, cover with water, and season with salt, pepper, and stock. Season with the curry powder and ginger (use with care), and let the rice cook with the lid on. Then arrange everything (meat, pineapple, and rice) together and serve while still hot.