Master chef
Utensils
Apron
Cooking pot
Cooking spoon
Measuring cup
Paring knife
Peeler
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Vegetables and fruit
Cut the onions into thin rings. Peel the carrots, halve and core the apples, cut both into approx. 2 cm pieces. Finely chop the parsley.
One-pot
Cut the chicken breasts into pieces. Heat the oil in a cooking pot. Brown the chicken in batches for approx. 2 mins., remove, season with salt. Reduce the heat, briefly sauté the onions, carrots and apples in the same pan. Return the meat to the pot. Sprinkle the curry over the meat, pour in the milk and stock.
Add the rice, mix, cover and simmer for approx. 20 mins. Stir in the pineapple, plate up the curried rice, garnish with the parsley.
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