Preparation In a pot, boil the rice on a low fire with 3 glasses of boiling water, a bit of chicken soup or half of a bouillon cube and a pinch of salt. While the rice is boiling, dice the breast uniformly, add salt and pepper to it (you can add a bit of black pepper if you want) and roll it in batter with a bit of flour. In a pan, add a jet of oil, the previously chopped onion and the diced chicken. Whenever the chicken is ready, flambé it with the brandy, add the wine and let it reduce. Finally, add the curry, the pineapple chopped in small slices and the sour cream. Let it poach on a low fire for approximately three minutes. Presentation For the plating up, place the chicken and the pineapple on a bed of rice with the sauce on the top.
