Summary

Ingredients

• 2 leeks, small
• 2 carrot (s)
• 500 g chicken breast fillet (s)
• 1.2 liters chicken broth
• 150 g rice
• curry powder
• Cardamom powder
• salt
• Coriander powder

For the dip:

• 150 g sour cream
• Ginger powder
• salt

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Instructions

1. Clean and wash the vegetables. Cut the leek into fine rings and dice the carrots. Wash the chicken breast fillet, pat dry and then cut into fine strips.
2. Bring the broth to the boil and add the vegetables with the rice. Cover and cook for approx. 15 to 20 minutes. Add the chicken breast fillet about 5 minutes before the end of the cooking time and cook at the same time. Season to taste with the spices.
3. Season the sour cream with ginger and salt and serve as a dip for the stew.
4. You can garnish with mint if you like.