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Kids and Teenager love this sweet spicy underweek dinner
Ingredients
- 600g chicken breast
- 5 slices of pineapple
- 100g Maraschino cherries
- 2 bananas
- 2 dl bouillon
- 2 dl milk
- 300g Basmati rice
- butter, flour, curry, salt, pepper
- Translated with www.DeepL.com/Translator
Instructions
- cut the chicken breast into cubes, quarter the pineapples and halve the bananas lengthwise and then quarter them into eight pieces each
- Cook the chicken in a pan with olive oil, season with salt and pepper and set aside.
- heat 2 tablespoons of butter in the same pan and brown the quartered slices of pineapple, the cherries and the bananas in medium heat for about 5 minutes
- boil 300g Basmati rice in 5 dl water and 1 teaspoon salt, cover and let simmer for 12 minutes at low heat.
- Melt 1 tablespoon butter in a stainless steel pan, add 2 tablespoons flour and 1 tablespoon curry, mix and steam briefly.
- Add a mixture of 2 dl bouillon and 2 dl milk and bring to the boil while constantly whisking.
- Add the meat to the sauce and simmer at reduced heat for 5 minutes, add the fruit and simmer again for 5 minutes.