Chicken Curry with Fruit
Do you feel tired, listless and stressed? Then a curry dish is just the thing for you. Its pungency triggers a pain during eating, which the body soothes with the release of endorphins. And these endogenous opiates bring feelings of happiness. In addition, the feelings of hunger disappear for quite a while thanks to protein and fibre from meat and wholemeal rice.
Have you ever tried a curry with seitan instead of chicken? Although the vegetable product is made from cereals such as wheat, it contains hardly any carbohydrates, but all the more protein because it is made from 100 percent gluten. It also scores points for its high iron content, making it a good alternative for a meatless dish.
- 500 grams Chicken breasts
- 150 milliliters Chicken broth
- 250 milliliters Whipped cream
- 200 grams Pineapple (canned)
- 200 grams Peaches (canned)
- 1 Banana
- 600 grams Basmati rice
- Curry powder (about 2 teaspoons or to taste)
- freshly ground black peppers
- 2 garlic (minced)
- sunflower oil
Cut chicken into strips and toss together with 2 teaspoons curry powder (or more to taste), garlic and a good pinch of cinnamon. Season with salt and pepper. Let marinate for 30 minutes in the refrigerator.
Drain the peaches and pineapple and set the liquid aside. Cut pineapple and peaches into cubes. Peel the banana and cut into slices.
In a sauté pan or wok, heat 1 tablespoon oil. Add the chicken and brown, stirring frequently. Add the banana, pineapple and peaches and enough of the liquid from the fruit to moisten well. Cook over medium heat, stirring, for about 1 to 2 minutes.
Add the chicken broth and cream and bring briefly to a boil. Season to taste with additional curry powder and another pinch of cinnamon.
Cook the rice according to package directions.
To serve, mound the rice on warmed plates and top with the chicken and fruit curry.