A mild chicken curry served with cardamom scented basmati rice.
Cut the chicken breasts into 6 pieces.
Peel the pineapple and the apple and then cut them into small cubes.
Peel and finely chop the onion.
Cook the rice: rinse and then place in a pan with 2 times its weight in water. Add five cardamom pods and a pinch of salt. Cover and boil until all the water has evaporated. Take off the heat, don't remove the lid and leave to steam for 5 minutes.
In a very hot pan, sear the chicken pieces with a dash of olive oil. Cook each side of the chicken for 4 to 5 minutes. Add the onions, cook them a little and then add the flour. Season. Add the pineapple, raisins, powdered almonds and the spices (curry and turmeric). Deglaze with water, the cream (or coconut milk) and cook for a further 5 minutes.
Before serving, add the apple and a few drops of lemon juice.
Serve the rice in a deep plate or bowl, place the chicken on top and dress with the sauce.
«Replace the cardamom with cinnamon or star anise to give a different flavour to your curry. You can also add a little chilli to add some heat to your curry!»