Summary

Ingredients

• 400 g chicken
• 1 banana (s)
• 200 ml cream
• 2 teaspoon mango chutney
• 200 ml water
• some vegetable stock, instant
• 0.5 ½ onion (s)
• 1 handful cashew nuts
• Curry powder
• salt and pepper
• oil
• 2 sachets rice
• water

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Instructions

1. Start cooking the 2 rice sachets according to packet instructions.
2. While the rice cooks, prepare the ingredients: cut the chicken into bite-sized pieces, cut the 1/2 onion into small cubes, slice the banana, and roughly chop half the cashew nuts into smaller pieces.
3. Heat oil in a large pan over medium heat. Add the chicken and cook for 3-4 minutes until it starts releasing water. Add the onion cubes and cook for 2 minutes, stirring occasionally. Season with salt and pepper. Stir in the cream, 200 ml water, mango chutney, curry powder to taste, and instant vegetable stock to taste if desired. Reduce heat to low and simmer for 5 minutes.
4. About 1 minute before the rice is ready, add the banana slices and chopped cashew nuts to the curry. Stir well and simmer for 1 minute.
5. Drain the rice pouches and remove the bags. Arrange the rice on serving plates, top with the chicken curry, and sprinkle the remaining cashew nuts on top as garnish.