Chicken – Pineapple – Curry with Rice
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 cup basmati
- 300 g chicken breast fillet (s)
- 1 small can pineapple, cut into pieces (approx. 350 g drained weight)
- 0.5 ½ cup white wine
- 0.5 ½ cup cream
- 1 cup chicken broth
- 2 teaspoons curry powder
- 1 piece (s) ginger, finely chopped
- salt
- Fat for frying
- possibly cornstarch if required
Print Recipe
Pin Recipe Instructions
- Cook the basmati as indicated on the package (usually boil with twice as much water as the amount of rice and then simmer for about 12 to 15 minutes with the lid closed).
- Cut the chicken breast fillet into small cubes and marinate in a bowl with the juice from the pineapple can for approx. 15 minutes or more. Then drain the juice.
- Heat the fat in a pan and fry the chicken pieces over medium heat. After about 5 minutes, add the pineapple pieces and fry them briefly. Deglaze with white wine, then add ginger and chicken stock. Boil the whole thing for a few minutes and refine with cream. Finally, season with a little salt and 1 to 2 teaspoons of curry. If necessary, thicken slightly with cornstarch.
- Arrange on plates and serve hot.
- Tips: You can refine the rice with a little saffron if necessary. The whole thing can be nicely decorated with parsley leaves.
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