Summary

Ingredients

• 300 g chicken breast fillet (s)
• 1 bell pepper (s), yellow or red
• 1 leek
• 2 carrot (s)
• 1 onion (s)
• 0.5 liter ½ poultry broth or vegetable broth
• 125 ml cream
• Curry powder
• salt
• pepper
• Cayenne pepper
• 250 g basmati
• 40 g butter

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Instructions

1. Prepare rice according to the instructions on the packet.
2. Clean, peel and cut the vegetables for the sauce. Heat a little butter in a saucepan or wok and sauté the vegetables in it. Sprinkle with plenty of curry powder (depending on your taste). After about 5 minutes, add the broth and bring to the boil. Then simmer for about 20 minutes.
3. Cut the chicken breast into bite-sized pieces and season with salt, pepper and curry powder. Heat some butter in a pan and fry the meat in it.
4. When the vegetables are cooked, stir in the cream and bring to the boil again (if the sauce is too thin for you, you can thicken it with a little flour and water). Then add the meat and season with cayenne pepper to taste.
5. Arrange the rice on plates, spread the meat with the vegetables on top and serve immediately.