Chicken filet Tutti Frutti

Name: Chicken filet Tutti Frutti
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 TABLESPOONS flaked almonds; 200 g Long grain rice; 7-10 Tbsp Salt; 4 (150 g each) Chicken filets; 7-10 Tbsp black pepper; 2 TABLESPOONS Oil; 1 can(s) (425 ml; separation weight: 250 g) Fruit Cocktail; 1 red chilli pepper; 1-2 TABLESPOONS Flour; 200 g Whipped cream; 200 ml Milk; 2-3 TEASPOONS Curry Powder; 7-10 Tbsp Mint

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 TABLESPOONS flaked almonds
200 g Long grain rice
7-10 Tbsp Salt
4 (150 g each) Chicken filets
7-10 Tbsp black pepper
2 TABLESPOONS Oil
1 can(s) (425 ml; separation weight: 250 g) Fruit Cocktail
1 red chilli pepper
1-2 TABLESPOONS Flour
200 g Whipped cream
200 ml Milk
2-3 TEASPOONS Curry Powder
7-10 Tbsp Mint

Directions

1
Roast the almonds in a pan without fat, take them out. Cook rice in boiling salted water according to package instructions. Wash meat, dab dry. Season with salt and pepper. Heat oil in a pan.
2
Brown the meat in it, fry it at medium heat for about 10 minutes, turning in between. Drain the fruit, catching the juice. Clean the chilli, scrape out the seeds, wash the pod and chop it finely.
3
Remove meat from the pan and keep warm. Briefly sauté the chilli in the frying fat, dust with flour and sauté briefly. Add cream, milk and 150 ml fruit cocktail juice while stirring. Stir in curry, season with salt and pepper and simmer for 5 minutes.
4
Drain the rice and let it drain. Season sauce again, mix in fruits. Cut meat into slices. Serve with sauce and rice. Sprinkle with almond flakes and garnish with mint.