Chicken Curry

• 1 cup long-grain rice
• 3 tbsp oil
• 1 lb chicken breast, cut into cubes
• 1 None medium onion, peeled and diced
• 1 clove garlic, peeled and crushed
• 1 1/2 tbsp curry powder
• 1 tbsp all purpose flour
• 2 cups chicken stock
• 1 None red, 1 yellow and 1 green pepper, deseeded and cut into strips
• 1/2 cup sour cream
• 2 tbsp fresh flat-leaf parsley, little reserved for garnish, remainder cut into thin strips

1. Cook the rice in boiling salted water according to the package instructions.
2. Heat the oil in a large saucepan and saute the chicken, turning, for 2 mins. Add the onion and garlic and saute for 1 min. Sprinkle in the curry powder and season with salt and black pepper. Stir fry for 1 min, then dust with the flour.
3. Pour in the stock, stirring, then stir in the peppers. Bring to the boil, cover and simmer for 5 mins. Stir in the sour cream and parsley, simmer for 2 mins and season with salt and black pepper.
4. Drain the rice and spoon on to serving plates. Top with the chicken curry and garnish with parsley.

longgrain rice, oil, chicken breast, onion, clove garlic, curry powder, flour, chicken stock, red, sour cream, parsley

Taken from recipes-plus.com/api/v2.0/recipes/19634 (may not work)