Chicken breast fillet in a curry rice pan

Ingredients for 4 servings:

• 3 chicken breast fillets
• 1 stalk(s) leek
• 2 bags of rice
• salt water
• 1 can corn, drained
• 1 onion(s)
• 400 ml cream
• salt and pepper
• Garlic
• curry
• some ketchup (curry ketchup), if necessary

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

First, cook the rice in salted water as usual. Then, cut the chicken breast fillet into small strips, season with salt and pepper, and fry well in a large pan (where everything will come together later) with a pinch of garlic. Then, add the onions and sauté until translucent. Slice the leek into rings and fry it with the rice. In the meantime, the rice should be ready. Add the contents of both sachets to the pan and stir in. Add the corn and then the cream. Season to taste with salt and pepper and add the curry powder. How much you need depends on your taste. I use about two heaped teaspoons. Now simply season until you reach the desired curry flavor, and serve. A little insider tip: A small dash of curry ketchup rounds it all off!