Asia-Curry with rice

Name: Asia-Curry with rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Chicken filet; 7-10 Tbsp Sambal Oelek; 6-8 TABLESPOONS Soy sauce; 200 g Basmati Rice; 1/4 (approx. 425 g gross) Pineapple; 1 collar (approx. 150 g) Spring onions; 250 g Sweet peas; 3 TABLESPOONS Oil; 1 TABLESPOON Curry Powder; 300 ml Chicken bouillon; 100 ml apple juice; 1 coated tablespoon of cornflour

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Chicken filet
7-10 Tbsp Sambal Oelek
6-8 TABLESPOONS Soy sauce
200 g Basmati Rice
1/4 (approx. 425 g gross) Pineapple
1 collar (approx. 150 g) Spring onions
250 g Sweet peas
3 TABLESPOONS Oil
1 TABLESPOON Curry Powder
300 ml Chicken bouillon
100 ml apple juice
1 coated tablespoon of cornflour

Directions

1
Wash the chicken filet, dab dry and cut into slices. Mix approx. 1 tsp. sambal oelek and 4 tbsp. soy sauce in a bowl and turn the meat in it. Cover and chill for about 20 minutes.
2
Prepare rice in boiling salted water according to package instructions. Peel the pineapple and cut into pieces. Clean and wash spring onions and cut into rings. Clean, wash and drain the mangetouts
3
Heat 2 tablespoons of oil in a frying pan, fry the meat for 2-3 minutes, turning, and remove. Put 1 tablespoon of oil into the hot pan, briefly sauté spring onions and mangetouts. Sprinkle with curry, fry briefly and deglaze with stock. Bring to the boil and simmer for 3-4 minutes. Add pineapple and chicken meat and heat up. Mix apple juice and starch, stir into the pan and simmer for another 1 minute. Season to taste with 2-4 tbsp soy sauce and Sambal Oelek. Serve with the rice in deep plates