Chicken Curry

Well I made this a couple of days ago and forgot to put it up. It was one of my favored dishes when I was young (still is). My mom told me once how to make it and since then i have been making out of my head. So mom if you're reading this sorry if I made any mistakes.














Utils:

• Pot (1.5 - 2 liter)
• Pot for rice
• Wok or sauce pan
• Standard kitchen utils (knife, cutting board, fork)

Ingredients:

• 2 Chicken breasts
• 4 disks of pineapple
• 2 medium to large onions
• 4 table spoons of mango chutney
• 2 blocks of dried chicken stock (or enough stock for 1.5 L)
• water
• some sunflower oil
• Rice

Spices:

• Curry powder (amount is to taste for me around 2 tea spoons)

Recipe:

Pot the pot on the stove and put the dried stock on with 1.5 L of water. Heat it to a boil. If you don't have dried stock try to make it for 1.5 L. If the stock starts to boil at the two chicken breasts and cook them through (make sure the chicken is fully cooked. Start cooking the rice accordingly. During the cooking of the chicken slice the onion in rings and cut the rings in half. Heat your pan with some oil. When the pan is warm add the onion. Fry the onion till the corners start to turn brown. Add the curry powder and mango chutney. Stir this for a couple of seconds. Now turn the heat of the pan off. When the chicken is cooked dice it and add it to the pan. Also add about half of the stock. Turn the heat of the pan on again (medium to high heat). Stir regularly and reduce. When it reduces add the remaining stock (or half of remaining). Stir regularly and reduce again. During this time dice the pineapple. When it is almost reduced add the pineapple and reduce some further. When done reducing plate up the rice and add the chicken curry.

Result:

Good as always !!!!