Chicken in Creamed Curry Sauce

If you don’t have a lot of time to cook anything fancy for tonight’s dinner, this quick and colorful recipe should do the trick. For an exotic touch, you can add pineapple chunks. Now I’m not going to lie, I completely forgot about the can of pineapple hidden in my pantry when I prepared this recipe 🙂 But let’s just pretend I did it for aestetic reasons.


Servings: 4

Total Time: 20min



– 600g chicken breast

– 300g Basmati rice

– a handful slivered almonds

– 1 small can sliced pineapple (400ml)

– 4 soup spoons crème fraiche (double cream)

– 1 soup spoon curry powder

– salt and pepper



Bring a large pot of water to the boil. Remove the fat from the chicken if need be and chop the chicken into small cubes.

In a frying pan, add a little bit of fat (I’m a huge fan of olive oil) and cook the chicken. Season with a little bit of salt and pepper. When the water boils, add some salt and cook the Basmati rice for 10 minutes. In another frying pan (without fat this time around), pour the slivered almond and brown them over medium heat for a few minutes. Careful here, almonds burn really really fast, so stay close! As soon as they get a golden color, remove from heat and set aside.

By now, the chicken should be almost ready. Add the curry powder, the cream and the pineapple chunks to the chicken and stir up until all the ingredients blend beautifully together. Drain the rice. Serve the rice and the chicken in 4 plates. Sprinkle with the golden slivered almonds. Bon appétit!

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