Chicken curry with peas and rice

Ingredients

• 800 g chicken breast fillet
• 1 onion
• 2 tbsp sesame oil
• 250 g cooked natural rice
• 1 tbsp curry powder
• 250 g Peas (frozen)
• 0.5 bunch chives (ca. 20 g)
• 200 ml whipping cream
• 100 ml poultry broth
• 1 Banana
• 2 tbsp crème fraîche
• Salt
• Pepper

Instructions

1. 1.

   Cut the chicken breasts into about 2 cm cubes and season with pepper. Peel and halve the onion, then dice it finely. Sauté half an onion in 1 tbsp oil until translucent, add a pinch of salt, pour in twice the amount of water, bring to a boil, cover, and simmer over low to medium heat for about 25 minutes until all the liquid is absorbed by the rice.

2. 2.

   In the remaining hot oil, sear the chicken pieces on all sides. Add the remaining onion, season with curry powder, cook briefly, then deglaze with cream and broth, letting it simmer on low heat. Steam the peas in a steamer basket over salted water for about 10 minutes.

3. 3.

   Wash the chives and finely chop one third of them. Peel the banana, mash it with a fork into a puree, and stir it into the curry along with the chopped chives and crème fraîche. Bring to a boil once more, season with salt and pepper, then plate the rice topped with the curry and peas, garnishing with a few chive stems.