Honig base for Chicken Curry is a mix with coconut and pineapple pieces. By adding fresh ingredients, you can quickly and easily put a tasty chicken dish on the table!
Ingredients: Wheat Flour, Starch, Hardened Vegetable Oil, Vegetables (Onion, Carrot, Tomato, Peas), Spices (Curry, Curcuma, Carrot Extract, Cardamom), Salt, Whey Powder, Apple (4.2%), Sugar, Glucose Syrup, Bouillon Powder (Yeast Extract, Salt, Maltodextrine, Vegetable Oil), Lactose, Taste Enhancers (Monosodium Glutamate, Ribonucleotides), Soya Sauce (Salt, Soya, Wheat, Modified Starch), Coconut Milk Powder (1.2%), Flavouring (Celery), Milk Protein, Vegetable Fat, Pineapple (0.6%), Seasoning (Garlic, Border Garlic), Citric Acid.
Add yourself: 300 g (basmati) rice 400 g chicken fillet 1 large onion 2 large red peppers 1 small can of pineapple 500 ml of water 20 min
Directions: 1. Cook the rice as indicated on its packaging. 2. Heat 2 tbsp. olive oil in a pan. Bake the diced chicken fillet until golden brown and cooked through. Finally, fry the chopped onion and the chopped peppers briefly. 3. Add 500 ml water and Honig Chicken Curry base. Bring to the boil while stirring. Let the sauce simmer for about 2 minutes, stirring occasionally. 4. Finally add the drained pineapple pieces and heat briefly. Serve the sauce over the rice.