Remove tendons and skins from the chicken breast fillet, cut into cubes or strips.

Wash the asparagus, cut off the hard ends, peel the lower third and cut into pieces.

Clean and wash the leeks and cut across into strips.

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.