Chicken Curry Hash - cooking recipe

Ingredients

2 cups apple curry sauce
1 cup heavy cream
1 medium tomatoes, peeled, diced
1 pineapple slice, diced (fresh, if you have it)
1 1/2 tablespoons mango chutney, finely chopped
1 cup cooked chicken breast, small dice
1 1/2 cups cooked dark chicken meat, small dice
2 cups steamed rice

Preparation

Prepare the rice (I use a rice cooker).
Heat the curry sauce and the heavy cream in a saucepan over medium heat.
When hot, but not at boil, add pineapple, tomato, and chutney. Blend well and bring to gentle boil.
Add chicken and turn heat to simmer. Cook 5-6 minutes.
Serve with the rice.
This is not a spicy dish. The only heat comes from the chutney. It goes very well with other dishes that do have that hot wallop.