Summary
| Prep Time | 5 mins |
| Cook Time | 25 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 ml cream
- 1 tablespoon curry
- 1 teaspoon vegetable stock, granulated or /2 vegetable stock cube
- 1 tablespoon raisins
- 6 tablespoon pineapple, finely chopped
- 1 chicken breasts, finely diced
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Pour the cream into a tall saucepan and heat over medium-high heat. Reduce the cream by half, approximately 5-7 minutes (the cream will foam significantly—watch carefully to prevent overflow).
- Reduce the heat to medium. Add the curry, vegetable stock, raisins, pineapple, diced chicken, and minced garlic. Cook for 5 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 74°C / 165°F).
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below