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Cut chicken breasts into cubes and season with salt,
pepper and curry powder and mix well. Marinade for about 10 minutes.
Wash leeks and cut in half lengthwise. Cut into 1 cm strips. Clean
carrots and cut into thin strips with a vegetable peeler. Core chilli
and chop finely.
Heat 2 tbsp oil in a large pan and fry the chicken on both sides. Remove
from the pan and sauté carrots, chili and leek 3 minutes. Add meat and
rice, mix and douse with soup. Simmer until the liquid has evaporated. |
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