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Cut chicken into stripes and leeks into rings.
Remove the skin, seeds and fibres from your pumpkin. Cut the flesh into
bite-size pieces. Heat oil in a pot and fry chicken stripes until golden
brown. Season with salt and pepper and lift out meat. Add leeks and
pumkin cubes and sweat them. Sprinkle with curry and douse with soup.
Let all simmer for 5 minutes. Blend thoroughly sour cream with cornflour
and thicken vegetables. Add chicken stripes, warm up and season to
taste. |
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