Chicken, Rice & Curry Sauce

Method

1. 1

   Cut 3 chicken breasts in half, season and fry for about 8–10 min per side on medium heat.

2. 2

   Cook 3 dl rice with 6 dl water and a little salt.

3. 3

   Sizzle 2 tbsp butter with 2 tsp curry powder in a small saucepan. Add 1 chicken stock cube with 3 dl milk and 1 dl cream. Mix in 1 tsp honey and salt to taste. Whisk in a little flour until it has the consistency you want.

4. 4

   When the chicken is done, mix a dollop (about 1–2 tbsp) of the curry sauce into the frying pan. Scrape up the pan juices and stir them into the sauce. Pour it back into the rest of the sauce and stir until combined.