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Fruity curry with couscous

updated

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Ingredients for 4 servings:

  • 500 g chicken breast
  • 1 onion(s)
  • 30 g flour
  • ½ liter chicken broth
  • 1 cup of cream
  • 1 pineapple
  • 3 bananas
  • 1 pinch(s) of salt and pepper
  • e.g. curry powder
  • 150 g couscous
  • sesame oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

First, prepare the couscous according to the instructions. I use instant couscous, which is quick. Slice the chicken breast and fry in sesame oil. Meanwhile, season with salt and pepper. Once the chicken is cooked through, remove from the pan and set aside. Now chop the onions and fry in sesame oil until translucent. Sprinkle over the flour and deglaze with the stock. Add the cream and the chopped pineapple. Season with curry powder to taste. Add the fried chicken and bring back to a boil briefly. Finally, add the chopped bananas and couscous, stir, and serve. You’ve got a delicious, quick, and fruity curry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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