Chicken curry with rice

Name: Chicken curry with rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Chicken filet; 1 TEASPOON Sambal Oelek; 6-8 TABLESPOONS Soy sauce; 200 g Basmati rice; 7-10 Tbsp Salt; 1⁄2 (approx. 600 g) Pineapple; 1 collar (approx. 150 g) Spring onions; 250 g Sweet peas; 2 TABLESPOONS Oil; 1 TABLESPOON Curry Powder; 1 TEASPOON Chicken broth (instant); 100 ml apple juice; 1 coated tablespoon of cornflour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Chicken filet
1 TEASPOON Sambal Oelek
6-8 TABLESPOONS Soy sauce
200 g Basmati rice
7-10 Tbsp Salt
1⁄2 (approx. 600 g) Pineapple
1 collar (approx. 150 g) Spring onions
250 g Sweet peas
2 TABLESPOONS Oil
1 TABLESPOON Curry Powder
1 TEASPOON Chicken broth (instant)
100 ml apple juice
1 coated tablespoon of cornflour

Directions

1
Wash the chicken filet, dab dry and cut into thin slices. Mix with 1 tsp. Sambal Oelek and 4 tbsp. soy sauce in a bowl, cover and chill for approx. 20 minutes.
2
Cook rice in salt water according to package instructions. Peel the pineapple, remove the hard stalk and cut the flesh into slices. Clean, wash and cut spring onions into rings, clean, wash and drain mangetout.
3
Heat 2 tablespoons of oil in a frying pan. Fry the meat for 2-3 minutes while turning. Remove. Briefly sauté spring onions and sugar snap peas in the cooking fat. Sprinkle with curry and fry briefly. Add 300 ml water and stock.
4
Bring to the boil and simmer for about 5 minutes. Add pineapple and meat and simmer for another 3 minutes.
5
Mix apple juice with starch, add to the pan and continue cooking for about 1 minute. Season to taste with soy sauce and Sambal Oelek. Serve curry with rice.