Chicken Curry with amaranth flour and La Veronese Carnaroli rice

Type of Dish: one-dish meal
Difficulty: easy
Preparation Time: 20-30 minutes
Cooking Time: 15 min. for the sauce, 12 min. for the rice
Cooking Method: burner/cooker

Ingredients for 2 people:

• 250 g chicken breast
• 160 g  La Veronese® Superfino Carnaroli rice
• 125 g creamy plain yogurt
• 1 apple
• La Veronese amaranth flour, for the breading
• Half a glass of dry white wine
• Powdered curry to taste
• Sultanas to taste
• Pine nuts to taste

Preparation:

Cut the chicken breast into chunks and roll into the amaranth flour for breading. Heat some EVOO in a frying pan, over a medium heat, and place the chicken pieces in, so as to brown each pieces nicely on all sides. Add salt and curry, along with a little bit of hot water. Then add the white wine and let reduce. Lower the heat and add the apple, cut in small chunks, along with the sultanas and pine nuts. Lastly, add the yogurt and cook the dish to thicken a bit.

Serve alongside some Carnaroli rice, cooked in boiling salted water for 12 minutes.