Riz Casimir—mild chicken curry with fruit
Riz Casimir, a curry dish from Switzerland, combines tender chicken, gentle spices and sweet fruit. A splash of Kikkoman Soy Sauce adds depth and savoury flavour. Served warm, it’s a comforting, well-rounded dish.
Ingredients
Rice:
Additionally:
Curry:
Nutritional facts (per portion):
4,222 kJ / 1,009 kcalPreparation
Step 1
½ tbsp rapeseed oil – 5 g butter – 1 clove garlic, chopped – 2 cloves – 1 small star anise – 1 bay leaf – 150 g parboiled rice – 330 ml chicken stock – 30 g dried apricots, chopped – 15 g almond flakes, toasted
Heat the rapeseed oil and butter in a saucepan. Add the garlic, cloves, star anise and bay leaf and sauté briefly. Add the rice and stir well. Pour in the stock, cover and cook the rice according to the packet instructions. Remove the cloves, star anise and bay leaf, then stir in the dried apricots and toasted almond flakes.
Step 2
100 g banana – 180 g fresh pineapple – 10 g butter
Slice the banana in half crosswise, then lengthwise. Peel the pineapple, remove the core, and slice it into ring-shaped pieces about 1,5 cm thick. Cut the pineapple rings in half. Melt the butter in a frying pan and fry the fruit briefly on both sides until lightly golden. Transfer to a plate and keep warm.
Step 3
1 tbsp rapeseed oil – 60 g shallots, diced – 1 tsp ginger, grated – 300 g chicken breast, diced – ½ tbsp curry powder – 10 g butter – 10 g wheat flour – 70 ml chicken stock – 70 ml double cream – 50 ml syrup from tinned peaches – 1 ½ tbsp Kikkoman Naturally Brewed Soy Sauce – ¼ tsp black pepper, freshly ground – 100 g tinned peaches, diced – 10 g almond flakes, toasted – 1 tbsp parsley, chopped
Sauté the diced shallot and ginger in the oil. Add the chicken breast and curry powder and fry until the chicken is cooked through. Transfer the chicken to a plate. Melt the butter in the same pan, add the flour and stir briefly. Pour in the stock, cream, peach syrup and Kikkoman Soy Sauce. Simmer until the sauce thickens. Season with the pepper, add the cooked chicken and peaches and heat through. Serve with the rice, fruit, then sprinkle with the almond flakes and parsley.
Tip
You can replace the apricots with raisins and use toasted cashews instead of the almond flakes. The chicken can be replaced with veal.
Recipe-ID: 1685
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½ tbsp rapeseed oil – 5 g butter – 1 clove garlic, chopped – 2 cloves – 1 small star anise – 1 bay leaf – 150 g parboiled rice – 330 ml chicken stock – 30 g dried apricots, chopped – 15 g almond flakes, toasted
Heat the rapeseed oil and butter in a saucepan. Add the garlic, cloves, star anise and bay leaf and sauté briefly. Add the rice and stir well. Pour in the stock, cover and cook the rice according to the packet instructions. Remove the cloves, star anise and bay leaf, then stir in the dried apricots and toasted almond flakes.
100 g banana – 180 g fresh pineapple – 10 g butter
Slice the banana in half crosswise, then lengthwise. Peel the pineapple, remove the core, and slice it into ring-shaped pieces about 1,5 cm thick. Cut the pineapple rings in half. Melt the butter in a frying pan and fry the fruit briefly on both sides until lightly golden. Transfer to a plate and keep warm.
1 tbsp rapeseed oil – 60 g shallots, diced – 1 tsp ginger, grated – 300 g chicken breast, diced – ½ tbsp curry powder – 10 g butter – 10 g wheat flour – 70 ml chicken stock – 70 ml double cream – 50 ml syrup from tinned peaches – 1 ½ tbsp Kikkoman Naturally Brewed Soy Sauce – ¼ tsp black pepper, freshly ground – 100 g tinned peaches, diced – 10 g almond flakes, toasted – 1 tbsp parsley, chopped
Sauté the diced shallot and ginger in the oil. Add the chicken breast and curry powder and fry until the chicken is cooked through. Transfer the chicken to a plate. Melt the butter in the same pan, add the flour and stir briefly. Pour in the stock, cream, peach syrup and Kikkoman Soy Sauce. Simmer until the sauce thickens. Season with the pepper, add the cooked chicken and peaches and heat through. Serve with the rice, fruit, then sprinkle with the almond flakes and parsley.
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