A light meal or for any lover of curry dishes.

Ingredients

• 2-3 whole, fresh chicken breasts with skin and bones.
• Some soup greens: leek, carrots and some celery.
• 2-3 tablespoons of flour
• 1 small tin of coconut milk
• 1 sour apple, chopped into small cubes
• 2-3 shallots, chopped into small cubes
• 1 jalapeno pepper, chopped into small cubes.
• Some garlic
• 2 slices of pineapple, cut into small pieces.
• ½ a banana, cut into small pieces.
• 1 lemon
• 1 orange
• 1 carton of crème fraiche
• 1 carton of yoghurt
• ½ a carton of cream
• some butter
• 30-40g raisins
• long grain rice
• Spices

Preparation

Stock for the curry sauce:

1. Separate the chicken breasts and place in a pot with the bones, skin, soup greens and water to create a tasty chicken stock.
2. Add salt, pepper and a bay leaf and cook for 30-40 mins.

The sauce:

1. Place the chopped shalotts in a frying pan with some butter and cook till soft.
2. Add the pineapple and banana with curry, salt and chopped jalapeno pepper and some sugar to taste.
3. Add the flower and stir till smooth, add the coconut milk and chicken stock and continue stirring.
4. Allow to cook for 10-15 mins. and taste.
5. Add the crème fraiche and bring to the boil.

The raisin rice:

1. Beat ½ a carton of cream until half firm, add yoghurt, salt, pepper, sugar, the rind and juice from half a lemon and a whole orange. Stir and tate.

1. Slice the chicken into 1cm-thick slices, add salt, pepper, curry spice and fry for 2-3 mins. in olive oil.
2. Allow the chicken to take on some colour and then add it to the curry sauce.

Serving suggestion

Place a portion of raisin rice onto a plate and cover with a portion of chicken and curry sauce. Garnish dish with a piece of friend banana and pineapple and serve with the orange yoghurt salad, garnished with orange fillets.