Poultry Curry with Pineapple and Pilaf Rice

Ingredients

• 30 g Butter (unsalted, for the rice)
• 30 ml Olive oil (extra virgin)
• 1 unit Yellow onion (peeled and finely sliced)
• 200 g Long grain rice (rinsed before cooking)
• 100 ml Dry white wine (deglaze the rice)
• 300 ml Warm water (for cooking the rice)
• 0.5 tsp Black pepper (freshly ground)
• 2 units Bay leaves (for the rice and the curry)
• 1 unit Fresh pineapple (peeled, sliced; two slices reserved for garnish)
• 2 stalks Fresh green and white onions (cut into rings)
• 500 g Chicken breast (cut into large cubes)
• 1 tsp Coriander seeds (crushed)
• 1 tbsp Curry powder (mild)
• 1 tsp Turmeric (ground)
• 200 ml Coconut milk (full fat)
• 2 tbsp Almond powder (helps thicken the sauce)
• 2 tbsp Sliced almonds (toasted for garnish)
• 15 g Cold butter (cut into cubes, for fluffing the rice)
• to taste Salt

Instructions

1. Slice the onion for the rice

   Peel the yellow onion and cut it into thin strips.

   Time: PT5M

2. Melt the butter

   Melt 30 g of butter in the cast‑iron pot, add 1 tbsp of olive oil.

   Time: PT2M

3. Cook the onion

   Add the sliced onion, cook 5 min until translucent.

   Time: PT5M

4. Toast the rice

   Stir in the rice, cook 2 min until it becomes translucent.

   Time: PT2M

5. Deglaze with white wine

   Pour in the dry white wine, cook 2 min until fully absorbed.

   Time: PT2M

6. Add water and aromatics

   Remove from heat, add warm water, pepper, salt and 2 bay leaves. Mix well.

   Time: PT1M

7. Prepare the parchment paper lid

   Cut a piece of parchment paper the size of the pot, pierce a small central hole that will serve as a vent.

   Time: PT2M

8. Bake the rice

   Place the paper over the rice, cover, bake at 180 °C for 20 min.

   Time: PT20M

   Temperature: 180°C

9. Prepare the curry ingredients

   While the rice cooks, prepare the chicken and aromatics.

   Time: PT0M

10. Peel and slice the pineapple

    Peel a fresh pineapple, cut it into slices; reserve two triangular slices for garnish.

    Time: PT5M

11. Slice the fresh onions

    Slice the green and white parts of two fresh onions into rings.

    Time: PT3M

12. Dice the chicken

    Cut the chicken breast into large cubes and pat dry with paper towels.

    Time: PT3M

13. Crush coriander seeds

    Coarsely crush 1 tsp coriander seeds in the bottom of a glass or mortar.

    Time: PT1M

14. Brown the chicken

    Heat 2 tbsp olive oil in the wok, add the chicken, season with salt, brown for 5 min on all sides.

    Time: PT5M

15. Sauté the fresh onions

    Add the fresh onions, sauté quickly for 2 min.

    Time: PT2M

16. Add pineapple and spices

    Stir in the pineapple, 1 tbsp curry powder and 1 tsp turmeric, mix for 1 min.

    Time: PT1M

17. Simmer in coconut milk

    Pour in the coconut milk, add 1 bay leaf, simmer for 5 min.

    Time: PT5M

18. Thicken the sauce

    Add 2 tbsp almond powder and the crushed coriander seeds, mix, cook over very low heat for 3 min to bind the sauce.

    Time: PT3M

19. Fluff the rice

    Remove the parchment paper and bay leaves from the rice, fold in 15 g cold butter, breaking it up with a fork.

    Time: PT2M

20. Plating

    Plate the curry chicken and pilaf rice on plates, sprinkle with toasted sliced almonds.

    Time: PT3M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

60 g

Fat

20 g

Fiber

4 g