Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To cook the rice
To fry the chicken
Curry sauce
To serve
How it's done
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To cook the rice
Cook the rice in simmering salted water until al dente, drain, cover and set aside.
To fry the chicken
Heat a little clarified butter in a frying pan. Add the chicken in batches, fry for approx. 2 mins. per batch. Remove, season and set aside.
Curry sauce
Reduce the heat, add a little clarified butter to the same pan. Add the onions and apples, sauté for approx. 2 mins. Dust with the flour and curry, cook for approx. 2 mins. Pour in the stock and milk, bring to the boil. Reduce the heat, return the chicken to the pan, cover and simmer for approx. 6 mins.
To serve
Plate up the rice with the chicken, garnish with the chives.
How-tos
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