Leek curry with chicken filet

Name: Leek curry with chicken filet
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 250 g Chicken filet; 300 g Leeks (leek); 1-2 TEASPOONS Oil; 7-10 Tbsp Salt; 1-2 TEASPOONS Curry Spice Paste; 100 g red lentils; 375 ml Vegetable broth (instant); 150 g Skimmed milk yoghurt; 1 TEASPOON Cornstarch

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

250 g Chicken filet
300 g Leeks (leek)
1-2 TEASPOONS Oil
7-10 Tbsp Salt
1-2 TEASPOONS Curry Spice Paste
100 g red lentils
375 ml Vegetable broth (instant)
150 g Skimmed milk yoghurt
1 TEASPOON Cornstarch

Directions

1
Wash the meat, dab dry and cut into cubes. Clean the leek, wash carefully and cut into pieces. Heat oil in a pan. Brown the chicken cubes all around. Add the leek and fry for 2 minutes.
2
Season with salt and curry paste. Add lentils, deglaze with broth and simmer for about 10 minutes. Stir yoghurt and starch until smooth and thicken the stock with it. Bring to the boil briefly, season to taste again and serve.