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🍽️ Chicken Pineapple Curry with Rice

1023 kcal · 35 min · 4 servings

Ingredients

• 250 g chicken breast fillet(s) (or turkey breast)
• 1 can pineapple chunks (560 g each, drained weight 340 g)
• 100 ml cream
• 100 g cream cheese
• 2 spring onion(s)
• 2 garlic clove(s)
• 1 tbsp honey
• 3 tsp curry powder
• 1 tsp chicken bouillon powder (or vegetable bouillon powder)
• 2 bags rice (125 g each)
• some oil
• salt and pepper
• chili powder

Instructions

1. 1. Cook the rice according to the package instructions.
2. 2. Remove the skin from the chicken meat.
3. 3. Rinse the meat.
4. 4. Cut the meat into cubes.
5. 5. Heat some oil in a pan.
6. 6. Sauté the chicken cubes in the pan.
7. 7. Wait until the meat starts to brown slightly.
8. 8. Add the honey.
9. 9. Slice the spring onions into rings.
10. 10. Mince the garlic.
11. 11. Add the spring onions and garlic to the pan.
12. 12. Sauté the vegetables briefly.
13. 13. Drain the pineapple.
14. 14. Catch the pineapple juice in a container.
15. 15. Add the pineapple pieces to the pan.
16. 16. Sauté the pineapple briefly.
17. 17. Add the curry powder.
18. 18. Stir everything briefly to toast it.
19. 19. Deglaze the pan with cream.
20. 20. Cut the processed cheese pieces into small bits.
21. 21. Add the cheese pieces to the pan.
22. 22. Let the cheese melt.
23. 23. Bring the sauce to a boil.
24. 24. Season with salt.
25. 25. Season with pepper.
26. 26. Season with additional curry.
27. 27. Add broth powder.
28. 28. Add a bit of ground chili.
29. 29. Add the reserved pineapple juice.
30. 30. Serve the curry over the rice.

Nutrition per serving

• kcal: 1023
• Protein: 50 g · Fett/Fat: 23 g · Carbs: 149 g