Chicken Curry

Wash the chicken breasts, pat dry, cut into thin strips and season with salt and pepper. Fry in a pan in a little oil until golden brown.

In the meantime, finely chop the onions, wash the leeks and cut into fine rings. Remove the seeds and dice the peppers, peel the carrots, halve lengthwise and cut into thin slices. Peel the garlic cloves.

Remove the meat from the pan and set aside. Sauté the onions in a little oil in a wok or large pan until translucent, then add the remaining vegetables and sauté briefly. Press the garlic and add to the vegetables. Dust everything with curry powder and deglaze with yoghurt and coconut milk. Add the tomato paste and stir well.

Let everything simmer gently for about 20 minutes with the lid closed until the vegetables are cooked. Stir the bottom from time to time so that it does not stick. 5 minutes before the end, add the meat and heat.

Season with salt, pepper, curry powder and paprika powder. Rice goes well with it.