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