Cut the chicken breast into 1 cm (1/2") wide strips.

Peel and slice the onion thinly.

Peel the apples, remove the cores and cut them into 1/2 cm (1/4") dice.

Cut the pepper into the same size dice.

Place the raisins in a bowl and soak in warm water.

Be careful with the knife! Click here for some important safety rules.
 

Rice

Place 2 litres (8 c.) water into a large saucepan and bring to a boil.

Add 2 level tbsp. of coarse salt to the water.

Cook the rice in barely simmering water for 18 minutes, stirring often with the skimmer.

Drain the rice in a large strainer and cool it under running water.
 

To make the sauce

Place a tablespoon of butter in a saucepan over medium heat, add the onion, half the diced apple and the curry.

Cook for 5 minutes, stirring with a wooden spoon, and add 300 ml (1-1/4 c.) water.

Stir with a whisk and let boil for 8 minutes over low heat. Add the cream and boil another 3 minutes.

Pour the sauce through a strainer into another saucepan.

Check the seasoning and, if you have a blender, blend the sauce so it is more creamy.
 

Cooking the chicken

Just before serving, preheat the oven to 180° C (350° F).

Season the chicken strips with salt and pepper.

Place a large skillet over high heat with 2 tbsp. oil and 1 tbsp. butter in it. Once the butter has melted, add the remaining diced apple, the diced pepper, the drained raisins and the strips of chicken and cook for 1 minute, stirring with a wooden spoon.

Finally, add 3 tbsp. of the sauce and all the rice, stirring well.
 

Finishing

Butter the inside of a large mould and place the mixture inside.

Press down without packing too firmly and heat the mixture in the oven for 5 minutes.

Unmold the curried chicken and rice onto a large serving platter, being careful not to burn yourself, and serve immediately, passing the remaining sauce in a sauce boat.