Rice with Chicken and Yogurt Sauce
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- 125 grams Long grain rice
- salt
- 200 grams chicken
- 2 Banana
- 1 tsp lemon juice
- 150 grams Yogurt (0.1% fat)
- 1 Tbsp Crème fraiche
- 1 Tbsp sesame oil
- 2 Tbsps White vinegar
- 150 milliliters granulated Chicken broth
- 1 onion
- 1 chili pepper
- 1 fresh ginger (about 2 cm piece)
- 200 grams fresh Pineapple (sliced)
- 1 tsp Curry powder
Preparation steps
1.
Rinse the rice in a sieve under running water, then boil with almost twice the amount of water and salt in a pot, covered over very low heat about 25 minutes until tender. Cut chicken into strips. Peel the banana, slice one and mix with lemon juice. Mash the second banana with a fork and mix with yogurt, creme fraiche, oil, vinegar and chicken broth and season with salt. Peel the onion and finely chop. Rinse the chile, wipe dry, remove the seeds and finely chop. Peel the ginger and finely grate. Peel the pineapple and cut into small cubes.
2.
Mix the rice with chicken, pineapple and banana slices, onion, chile, ginger and curry. Fold in the salad dressing to taste, arrange on plates and serve.
