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Jennifer Snyder
Chicken with curry and pineapple
Nuts rice with chicken, curry powder, chestnut mushrooms, snow peas, onion, crème fraîche and pineapple pieces.
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Cut the chicken fillet into cubes. Mix the chicken fillet with the curry. Season with (freshly ground) salt and pepper.
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Clean the mushrooms with kitchen paper and halve them; cut the large mushrooms into quarters.
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Cook the snow peas in 5 minutes until al dente. Chop the onion.
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Heat the oil in a frying pan and fry the onion glassy on medium heat.
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Raise the heat, scoop the chicken and mushrooms with the onion in the pan and stir fry 3-5 minutes. Drain the pineapple.
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Add the crème fraiche and the pineapple and mix well. Season with salt and pepper. Serve the chicken with the rice and the snow peas.
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Nutrition
620Calories
Sodium4% DV85mg
Fat40% DV26g
Protein68% DV34g
Carbs20% DV59g
Fiber20% DV5g
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