Summary

Ingredients

• 3 tablespoon almond flakes
• 200 g rice (lon rain rice)
• salt and pepper
• 600 g chicken breast fillet (s)
• 2 tablespoons oil
• 425 ml canned fruits (fruit cocktail)
• 1 chilli pepper (s)
• 2 tablespoon flour
• 200 g whipped cream
• 200 ml milk
• 3 teaspoons curry powder
• some mint

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Instructions

1. Roast the almonds in a pan until golden brown, remove and set aside. Cook the rice in boiling salted water until it is done. Wash the meat and pat dry, season with salt and pepper.
2. Heat the oil in a pan and fry the meat for 10-12 minutes while turning, then remove from the pan and keep warm.
3. Drain the fruit, collecting the juice, wash the chilli pepper, score lengthways, remove the core and finely chop it. Briefly toast in the frying fat, dust with flour and sweat briefly. Deglaze with cream, milk and 150 ml fruit juice while stirring. Stir in the curry, season with salt and pepper. Bring the sauce to the boil and simmer over low heat for about 5 minutes.
4. Drain the rice and fold in the fruits. Season the sauce again to taste. Cut the meat into slices, serve with the sauce and rice, sprinkle with the toasted almond flakes and garnish with mint.