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Curry rice pan with chicken breast

updated

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Ingredients for 5 servings:

  • 600 g chicken breast
  • 3 bags of rice
  • 2 stalk(s) leeks
  • 1 can of corn, approx. 330 g
  • 3 cups of cream (approx. 200 g each)
  • some oil
  • salt and pepper
  • e.g. curry powder
  • 1 tsp vegetable stock powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the rice according to the package instructions. Cut the chicken breast into small pieces and fry in oil in a pan. Season lightly. Chop the leek, wash it, and add it to the meat, sautéing it on low heat. Then add the cooked rice and drained corn. Pour in the cream and season with the spices and vegetable stock powder.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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