Fruity Chicken Curry with Almond Rice
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 600 g chicken breasts
- 0.5 ½ pineapple, fresh, alternatively canned
- 2 small apples, red
- 40 g almond (s), flakes
- 0.5 ½ bunch coriander greens
- 2 bags Basmati, alternatively another fragrant rice
- 200 ml cream
- 150 ml chicken broth
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon ginger powder
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions on the packet. In the meantime, peel the onion and cut into strips. Cut the chicken breast into cubes, peel the pineapple and cut into pieces. Wash the apple and cut into wedges. Heat clarified butter in a pan and sear the meat in it. Then add the onions, fry them and season everything with curry, cumin and ginger. Then pour in the broth and cream, season with salt and pepper and add the fruits. Let everything simmer for about 10 minutes.
- Toast the almond briefly in a pan without fat. Drain the rice, place in a bowl or something similar and mix in the almonds. Chop the coriander and sprinkle over it. Then arrange everything.
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