Fried chicken breast with curry cream

Name: Fried chicken breast with curry cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 250 g Basmati rice; 4 (approx. 600 g) Chicken filets; 2 TABLESPOONS Oil; 1 collar Spring onions; 1 can(s) (446 ml) Pineapple in slices; 2 TABLESPOONS butter/margarine; 2 TABLESPOONS Curry; 1 str. tbsp. flour; 1 knife tip Vegetable broth; 5-6 Tbsp Whipped cream

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
250 g Basmati rice
4 (approx. 600 g) Chicken filets
2 TABLESPOONS Oil
1 collar Spring onions
1 can(s) (446 ml) Pineapple in slices
2 TABLESPOONS butter/margarine
2 TABLESPOONS Curry
1 str. tbsp. flour
1 knife tip Vegetable broth
5-6 Tbsp Whipped cream

Directions

1
Well 1⁄2 l Boil up salted water. Cover the rice and cook on low heat for 15-20 minutes.
2
In the meantime, wash and dry the fillets and fry them in hot oil for 5-6 minutes on each side. Season with salt and pepper.
3
Clean, wash and cut the spring onions into rings. Drain the pineapple and collect the juice. Quarter the pineapple slices. Remove the chicken fillets and keep warm.
4
Sauté the spring onions and pineapple in hot frying fat. Remove. Heat the fat in the pan. Sweat curry and flour in it. Stir in 150 ml water, pineapple juice and stock, bring to the boil. Simmer for 3-5 minutes.
5
Add cream. Season the sauce with salt, pepper and 1 pinch of sugar.
6
Mix spring onions and pineapple into the rice. Serve with chicken filets and curry sauce.