- 450g chicken escalope
- A big tin of pineapple
- 2 bottles of curry sauce
- 100-200ml cream
- Cut the chicken escalope in half, and sauté in oil from both sides.
- Put it in a greased casserole dish.
- Drain off the pineapple juice into a cup.
- Put the pineapple over the chicken escalope.
- Add some of the curry sauce.
- Add the cream as desired, and if you also like some of the pineapple juice.
- Bake in the oven for approx. 30 minutes at 180°C.
Serve it with basmati rice.