Fruity Chicken Curry

Cut 4 thin slices from the pineapple for garnish and set aside. Peel and core remaining pineapple and cut into small pieces. Peel and dice onion.

Rinse basmati rice in a sieve under running water. Then bring rice to a boil with about twice the amount of lightly salted water. Cover and simmer on very low heat for about 25 minutes.

Mix breadcrumbs with 1 tablespoon cornstarch and 1 tablespoon curry in a bowl.

Cut chicken breasts into bite-size pieces and turn in the curry mixture to coat. Heat oil in a pan and sauté the chicken over medium heat until golden. Set aside and keep warm.

Heat butter in a pan and sweat the onion until soft. Add remaining curry and sauté briefly. Pour in the wine and let it simmer over medium heat. Add pineapple juice, broth, and cream. Bring to a boil. Then add the pineapple chunks. Mix cornstarch in 4 tablespoons water and stir into the sauce. Bring to a boil again to thicken.

Add the chicken to the sauce, heat, and season with salt and pepper.