Heat a larger pan, let the oil get hot and fry the chicken breast cubes in a few minutes. Spice up. Take out of the pan. Put aside. Fry the asparagus and leek in the roast. Deglaze with the chicken stock. Let simmer for a few minutes. Knead the butter and flour and stir in. Bring to a boil. Add the meat and frozen peas and heat everything well. Season savory with salt and pepper.
At the same time, heat the peanut oil or walnut oil in a saucepan. Add rice and curry powder and sweat. Deglaze with the chicken stock, bring to the boil. Reduce the temperature and cook for approx. 10-15 minutes with the lid closed.
Then arrange it nicely and a very tasty, light meal is ready.
We liked it very much.