Homemade chicken curry with pineapple and almonds

Name: homemade chicken curry with pineapple and almonds
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 300 g basmati rice; 250 g fresh pineapple pieces bin; 500 g free range chicken fillet; 30 g almond shavings; 2 el peanut oil; 2 tl curry madras; 1 el wheat flour; 250 ml cooking cream light bottle; 2 chicken broth tablet; 100 ml water; 600 g chilled broken green bean

Homemade chicken curry with green beans, pineapple, almonds and fragrant basmati rice.

Ingredients

Directions

Boil the rice according to the instructions on the package. Drain and leave covered until used.
Meanwhile, halve the pieces of pineapple and cut the chicken into cubes.
Heat a skillet without oil or butter and toast the almond shavings on a medium heat for 3 minutes. Let cool on a plate.
Heat the oil in the same frying pan and fry the chicken with the curry madras on a medium heat for 3 minutes. Add the flour and cook for 1 min.
Add the cooking cream, bouillon tablets and water while stirring and simmer for 5 minutes on low heat.
Meanwhile, cook the green beans in water with salt if necessary in 6 minutes.
Add the pineapple to the chicken curry and heat for another 1 min. Season to taste with salt and pepper.
Divide the rice over the plates, scoop the chicken curry and green beans next to it and sprinkle with the almond shavings.

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Nutrition

750Calories

Sodium0% DV1.120mg

Fat46% DV30g

Protein76% DV38g

Carbs26% DV78g

Fiber28% DV7g

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