Chicken Strips with Curry Cream Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 ml cream
- 1 cup sour cream
- 6 chicken breast fillet (s)
- Curry powder
- some nutmeg
- 6 cup rice
- salt
- some garlic
- 6 slices pineapple
Print Recipe
Pin Recipe Instructions
- First I season the chickens with a little salt, garlic and curry, then I cut them into bite-sized cubes and fry them briefly. In a bowl I whip the cream briefly, stir in the sour cream and season the sauce with nutmeg and curry. Quantity according to personal taste. Then I add the sauce to the chicken strips and let everything boil briefly. Now I add the pineapple and put the pan in the oven (or transfer it to a baking dish) and cook it there at 180 ° C for another 20 minutes.
- I always take loose rice and cook it in salted water (like pasta) until it is firm to the bite. This is about 8 minutes. Pour the rice into a sieve, place in a bowl and season with butter and a little curry.
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