Long grain rice: Preheat stove to 60 degrees, plate and plate.al dente long grain rice in about Twenty minutes, drain, keep warm with the lid closed.
Curry sauce: warm butter in a frying pan, sauté onion and curry. Add apple and banana, steam for about five minutes. Add soup, let it boil, cover with lid and simmer on low heat for about ten minutes. Mash the sauce, pass it through a sieve into the pan. Stir in coffee cream, season, keep warm with closed lid.
Chicken cutlets: fry meat in hot oil in portions for about five minutes, remove, season and add to sauce.
Garnish: Warm butter in a coated frying pan. Add pineapple and apple, steam at low temperature with lid closed until just tender, remove, keep warm. Briefly toast bananas in same skillet over medium heat.
Serve: Arrange long-grain rice with sauce on heated platter. Garnish with the fruit, sprinkle with flaked almonds.
Tip: instead of baby pineapple, use a small can of pineapple (approx. 230 g), drained.
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