Material:
2 tablespoons cooking oil
2 cloves garlic, finely chopped
75 gr onions, roughly chopped
250 gr chicken breast, diced 1.5 x 1.5 x 1.5 cm
2 red chilies, seeded, sliced thin oblique
1 teaspoon curry powder
1 / 2 teaspoon pepper
750 gr rice
800 ml chicken broth
Topping:
2 leeks, thinly sliced
2 stalks coriander leaves, finely sliced
2 tablespoons fried onions
Method:
Heat oil in a saucepan, saute garlic and onion until fragrant. Enter the chicken pieces, stirring until change color. Add red pepper and stir until wilted. Enter the rice, curry powder, pepper and salt and stir until all mixed. Pour the chicken broth. Simmer until
cooked rice and dry soup. Lift. Serve with a sprinkle topping ingredients on top.
