Part Number
Availability
List Price
Price
Contains wheat, milk and soy.
PREPARATION METHOD:
Add: - 300 g (basmati) rice - 400 g chicken fillet - 1 large onion - 2 large red peppers - 1 small can of pineapple - 500 ml water
1. Cook the rice as indicated on its packaging.
2. Heat 2 tbsp. olive oil in a pan. Bake the diced chicken fillet until golden brown and done. Briefly fry the chopped onion and the finely chopped peppers.
3. Add 500 ml of water and Honig base for Chicken Curry. Bring to the boil while stirring. Let the sauce simmer for 2 minutes, stirring occasionally.
4. Add the drained pineapple pieces and heat them briefly. Serve the sauce over the rice.
Add: - 300 g (basmati) rice - 400 g chicken fillet - 1 large onion - 2 large red peppers - 1 small can of pineapple - 500 ml water
1. Cook the rice as indicated on its packaging.
2. Heat 2 tbsp. olive oil in a pan. Bake the diced chicken fillet until golden brown and done. Briefly fry the chopped onion and the finely chopped peppers.
3. Add 500 ml of water and Honig base for Chicken Curry. Bring to the boil while stirring. Let the sauce simmer for 2 minutes, stirring occasionally.
4. Add the drained pineapple pieces and heat them briefly. Serve the sauce over the rice.