Chicken and Pineapple Curry with Rice

Summary

Ingredients

• 250 g chicken breast fillet (s) (turkey breast if necessary)
• 1 can pineapple pieces
• 0.5 ½ cup cream
• 100 g cream cheese
• 2 spring onions, cut into thin rings
• 2 clove (s) garlic, pressed through
• 1 tablespoon honey
• 3 teaspoons curry powder
• 1 teaspoon chicken broth or vegetable broth, instant
• 2 sachets rice
• some oil
• salt and pepper
• Chilli powder

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Instructions

1. Cook the rice according to the instructions on the packet.
2. Skin the meat, wash it and cut it into pieces the size of a game cube. Fry in a pan with a little oil. When it starts to color easily, add the honey. Add spring onions and garlic, sweat briefly. Drain the pineapple and collect the juice, then add the pineapple pieces to the pan and sweat them briefly. Add the curry and briefly toast everything.
3. Deglaze with cream. Add the processed cheese in pieces and let it melt. Bring everything to the boil, season with salt, pepper, curry, instant stock, some ground chili and the pineapple juice and then serve on the rice.