Curry Chicken

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 1 bell pepper(s), yellow or red
• 1 stalk(s) leek
• 2 carrots
• 1 onion(s)
• ½ liter chicken broth or vegetable broth
• 125 ml cream
• curry powder
• Salt
• pepper
• Cayenne pepper
• 250g basmati
• 40 g butter

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Prepare the rice according to the package instructions. Clean, peel, and finely chop the vegetables for the sauce. Heat a little butter in a saucepan or wok and sauté the vegetables. Sprinkle with plenty of curry powder (to taste). After about 5 minutes, pour in the stock and bring to a boil. Then simmer for about 20 minutes. Cut the chicken breast into bite-sized pieces and season with salt, pepper, and curry powder. Heat a little butter in a pan and brown the meat. Once the vegetables are cooked, stir in the cream and bring back to a boil (if the sauce is too thin, you can thicken it with a little flour and water). Then add the meat and season with cayenne pepper, if desired. Serve the rice on plates, divide the meat and vegetables between the plates, and serve immediately.