Summary

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

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Instructions

1. 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).
2. 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).