Chicken with curry and pineapple

Name: chicken with curry and pineapple
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 275 g nut rice; 400 g chicken breast; 2 tl curry powder; 250 g Chestnut mushroom tray; 200 g fresh snow peas; 1 onion; 2 el traditional olive oil; 350 g pineapple pieces in light syrup; 125 ml creme fraiche

Nuts rice with chicken, curry powder, chestnut mushrooms, snow peas, onion, crème fraîche and pineapple pieces.

Ingredients

Directions

Boil the rice according to the instructions on the package.
Cut the chicken fillet into cubes. Mix the chicken fillet with the curry. Season with (freshly ground) salt and pepper.
Clean the mushrooms with kitchen paper and halve them; cut the large mushrooms into quarters.
Cook the snow peas in 5 minutes until al dente. Chop the onion.
Heat the oil in a frying pan and fry the onion glassy on medium heat.
Raise the heat, scoop the chicken and mushrooms with the onion in the pan and stir fry 3-5 minutes. Drain the pineapple.
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.