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Quick Chicken Curry Rice with Canned Fruit Salad
Recipe

Quick Chicken Curry Rice with Canned Fruit Salad

Quick & Easy

Creamy chicken curry served over fast rice, with drained canned fruit salad on the side for a sweet contrast.

Why smarter

20 minutes is realistic: rice cooks in parallel (about 15 minutes plus short rest) while chicken sears and the curry cream sauce finishes in the same pan (about 10 minutes total). Draining fruit and plating fits into the final minutes.

Chef tip

If the sauce thickens too much, loosen with a splash of hot water from the rice pot; if it is thin, simmer 1 minute longer uncovered. Shortcut: Use chicken breast already cut into strips; use canned fruit salad drained; use cooking cream (store-bought).

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 150 g rice 150.000 g rice
2 250 g chicken breast strips 250.000 g chicken breast strips
3 200 ml cooking cream 200.000 ml cooking cream
4 1 tbsp curry powder 1.000 tbsp curry powder
5 1 can canned fruit salad 1.000 can canned fruit salad

Method

  1. Start the rice: cook in salted water until tender, then rest 2 minutes and fluff.
  2. Meanwhile, heat a little oil in a pan. Sear the chicken strips on high heat until browned and just cooked through, 6–7 minutes; season with salt and pepper.
  3. Lower heat, stir in curry powder for 30 seconds, then add cooking cream. Simmer 2–3 minutes until glossy and lightly thickened; adjust salt and pepper.
  4. Drain the canned fruit salad. Serve the curry over rice with the fruit salad on the side (or briefly warm the fruit in a small pot if preferred).