Rice with Chicken and Yogurt Sauce

Ingredients

• 125 g long‑grain rice
• Salt
• 200 g chicken meat
• 2 Bananas
• 1 tsp lemon juice
• 150 g yogurt
• 1 tbsp Crème fraîche
• 1 tbsp Sesame oil
• 2 tbsp white wine vinegar
• 150 ml instant chicken broth
• 1 onion
• 1 chili pepper
• 1 piece fresh ginger (about 2 cm)
• 200 g fresh pineapple (slices)
• 1 tsp curry powder

Instructions

1. 1.

   Wash rice in a sieve under running water, then bring to a boil with just under twice the amount of water and a pinch of salt in a pot; cover and simmer on very low heat for about 25 minutes until cooked. Slice chicken into strips. Peel bananas; slice one and mix with lemon juice. Mash the second banana with a fork and whisk together with yogurt, crème fraîche, oil, vinegar, and chicken broth, seasoning with salt. Dice onion finely. Wash, deseed, and finely chop chili pepper. Peel and grate ginger finely. Peel pineapple and cut into small cubes.

2. 2.

   Combine rice with chicken, pineapple, banana slices, onion, chili, ginger, and curry; fold in the yogurt sauce, taste, and plate on a dish.