Chicken in curry sauce

Ingredients for 4 servings:

• 2 onions
• 2 bell peppers, red
• 1 bell pepper(s), yellow
• 4 tbsp butter
• 150 g rice (long grain rice)
• 1 liter chicken broth, hot
• 100 g ham, cooked
• 2 tbsp flour
• 1 tbsp curry powder
• 125 ml cream
• 4 chicken breasts
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and dice the onions, deseed the bell peppers, and slice them into strips. Fry 1 tablespoon of diced onion in 1 tablespoon of butter until golden brown. Toast the rice in it, add 750 ml of stock, and let it swell, covered, for 20 minutes. Dice the cooked ham and mix it in. For the sauce, sauté the remaining onions in 2 tablespoons of butter. Stir in the flour and curry powder, add the remaining stock, and reduce until thick. Add the bell pepper strips and cream and simmer for 2 minutes. Brown 1 tablespoon of butter over medium heat. Fry the chicken breasts for about 5 minutes on each side, seasoning with salt and pepper. Pour in the sauce and let it simmer briefly.