10 oz / 275 g nut rice
14 oz / 400 g diced chicken thigh filet
2 teaspoons curry powder
9 oz / 250 g chestnut mushrooms
7 oz / 200 g halved green beans
1 red onion
2 tablespoons olive oil
12 oz / 350 g pineapple cubes
4 oz / 125 ml sour cream
optional: cassave chips
Cook the rice according to the instructions on the package
Slice the chicken if necessary. Mix the chicken with the curry powder. Season with salt and pepper.
Clean the mushrooms and cut in slices. Wash the beans, cut off the ends and slice in half if necessary. Cook the beans for 5 min. In the meantime, finely slice the onion.
In a frying pan; heat up the oil, sauté onion over medium high heat. Turn up the heat, add the chicken and mushrooms with the onion in the pan, stir-fry 4-5 min. Add sour cream beans and pineapple, mix it all up. Season with salt and pepper.
Serve with nut rice and cassave crisps.