for 4 person

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, cut into wedges
a little	clarified butter
1 tbsp	white flour
1 tbsp	medium-hot curry powder
2 dl	chicken bouillon
2 dl	milk
1 bunch	chives, finely chopped

How it's done

To cook the rice

Cook the rice in salted water until al dente, drain, cover and set aside.

To fry the chicken

Fry the chicken in batches in the hot clarified butter for approx. 2 mins. Remove, season.

Curry sauce

Sauté the onions and apples in a little clarified butter for approx. 2 mins. Add the flour and curry, cook for approx. 2 mins. Pour in the stock and milk, bring to the boil, reduce the heat. Return the meat to the sauce, cover and simmer for approx. 6 mins. Sprinkle with chives.

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