Exotic Rice Pan

Chop the onions and garlic finely. Peel sweet potato, cut into fine cubes. Cut pepper in half, remove stem and seeds. Later cut into cubes. Divide cauliflower into smallest roses.

Swell saffron threads in the soup. Rinse long grain rice in a sieve under cold running water.

Dry chicken with kitchen roll, season. Roast gently in butter, turning. Add sweet potatoes, onions, garlic, peppers and spices, fry until spices are fragrant. Add long grain rice and cauliflower, deglaze with curry sauce and soup. Cook at low temperature for about thirty minutes with the lid closed. Add a little soup as needed.

Roast cashews in butter in a frying pan until golden, remove and set aside. Briefly roast shrimps in the same frying pan, add pineapple and heat briefly.

Shortly before serving, mix shrimps with pineapple under the long grain rice, season strongly with salt and freshly ground pepper. Sprinkle with cashew nuts and coriander leaves.

Serve with mango chutney.

Note:

Here, chili seasoning refers to a blend of herbs used primarily for chili con carne. It contains: Cumin, chili, coriander, oregano and garlic.

You can also use…

… replace sweet potatoes with frozen peas (but they are mixed with the long grain rice first).

… Replace fresh pineapple cubes with unsweetened ones from

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