Summary

Ingredients

• 600 g chicken breast
• 2 glasses poultry stock
• 2 medium onion (s)
• 2 bunches broccoli
• 1 cup basmati rice, (large cup)
• 1 cup whipped cream, 200 g
• 1 tablespoon curry
• 1 tablespoon paprika powder
• some pepper
• 2 bay leaves (to taste)
• 1 can pineapple slice (s) (to taste)
• 1 tablespoon cornstarch dissolved in cold water or 2 flour to thicken
• some cinnamon (to taste)

Print Recipe Pin Recipe

Instructions

1. Cut the chicken breast into bite-sized pieces. Roughly dice 2 medium onions.
2. Heat a large pan over medium-high heat. Sear the chicken pieces for 5-7 minutes until light golden. Add the diced onions and cook for 2-3 minutes. Sprinkle with 1 tablespoon curry, 1 tablespoon paprika powder, some cinnamon, and some pepper. Stir well.
3. Pour in 2 glasses poultry stock and cook over medium heat for 20 minutes until the chicken reaches 74°C / 165°F internally.
4. Add the pineapple slices (roughly chopped) and cook for 1-2 minutes. Dissolve 1 tablespoon cornstarch in cold water and stir into the curry to thicken to desired consistency (or use 2 tablespoons flour if preferred).
5. Meanwhile, divide 2 bunches of broccoli into florets and steam for 5-8 minutes until al dente.
6. In a saucepan, combine 1 cup basmati rice, 2-3 cups water, and 2 bay leaves. Bring to a boil over medium-high heat, then reduce to medium heat and simmer for 15-20 minutes until the water has almost evaporated. Stir gently at the end.
7. Serve the chicken curry with the steamed broccoli and rice.