for 4 people

To cook the rice

300 g	long grain rice
	salted water, boiling

To fry the chicken

600 g	chicken breasts, cut into approx. 2 cm cubes
	clarified butter for frying
½ tsp	salt
a little	pepper

Curry sauce

2	onions, cut into wedges
2	apples, deseeded, thinly sliced
1 tbsp	white flour
2 tbsp	medium-hot curry powder
2 ½ dl	chicken bouillon
2 ½ dl	full-cream milk

To serve

1 bunch

chives, finely chopped

How it's done

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.

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