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Swiss Riz Casimir (Quick Retro Chicken & Curry Cream)
Recipe

Swiss Riz Casimir (Quick Retro Chicken & Curry Cream)

Quick & Easy

Parboiled rice with pan-seared chicken in a fast curry-cream sauce, finished with drained canned fruit salad.

Why smarter

Total time is realistic with parallel workflow: rice simmers ~15 minutes while chicken is sliced and pan-fried, then a quick curry-cream sauce is finished in the same pan; plating fits within 20 minutes.

Chef tip

Keep the heat gentle once the cream is in to prevent splitting, and drain the fruit well so the sauce stays creamy. Shortcut: Use canned fruit salad (drained) and a bouillon cube; cook standard parboiled rice in parallel with the pan sauce.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 150 g parboiled long-grain rice 150.000 g parboiled long-grain rice
2 250 g chicken breast 250.000 g chicken breast
3 240 g fruit salad, canned, drained 240.000 g fruit salad, canned, drained
4 200 ml cream 200.000 ml cream

Method

  1. Cook the rice in salted water until tender, about 15 minutes; drain and cover to keep warm.
  2. Meanwhile, slice chicken into 5 mm strips. Heat a little oil in a pan and fry chicken on high heat until just cooked and lightly browned, 5–6 minutes; season with salt and pepper.
  3. Stir in 1–2 tsp curry powder, then add a splash of water and crumble in 1 bouillon cube; scrape up any browned bits and let dissolve, 1–2 minutes.
  4. Add the drained fruit salad and the cream. Simmer gently until hot and slightly thickened, 2–3 minutes.
  5. Serve the curry-cream chicken with the rice.