Fruit ice cream with chicken filet and curry sauce (make 1 out of 4)

Name: Fruit ice cream with chicken filet and curry sauce (make 1 out of 4)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sunflower oil; 1 minutes long grain rice (8 minutes cooking time); 3 (approx. 100 g) Spring onions; 1 can(s) (446 ml) Pineapple in slices; 2 TABLESPOONS Curry Powder; 1 TABLESPOON Flour; 150 ml Vegetable broth (instant); 1 TABLESPOON Sugar; 50 g Whipped cream; 7-10 Tbsp Curry

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sunflower oil
1 minutes long grain rice (8 minutes cooking time)
3 (approx. 100 g) Spring onions
1 can(s) (446 ml) Pineapple in slices
2 TABLESPOONS Curry Powder
1 TABLESPOON Flour
150 ml Vegetable broth (instant)
1 TABLESPOON Sugar
50 g Whipped cream
7-10 Tbsp Curry

Directions

1
Wash the meat, dab dry and season with salt and pepper. Heat the oil and fry the meat for 8-10 minutes while turning. Meanwhile, cook rice in boiling salted water according to package instructions.
2
Clean, wash and cut the spring onions into rings. Drain the pineapple in a sieve, collecting the juice. Cut the pineapple slices into quarters. Remove the meat and keep warm. Sweat curry and flour in frying fat.
3
Add pineapple juice and stock while stirring. Bring to the boil and simmer for 1-2 minutes. Season with salt and sugar, refine with cream. Remove the rice cooking bag from the water, let it drain briefly and take it out of the cooking bags.
4
Heat spring onions and pineapple briefly in cooking water, drain and mix with rice. Arrange meat, fruit ice cream and sauce on plates. Dust with curry.