INGREDIENTS

• 600 g chicken or turkey breast
• 100 g each carrots, leeks and mushrooms
• 20 g butter
• 1 tbsp curry powder
• A pinch of saffron
• Salt and pepper to taste
• 150 g risotto rice (e.g. arborio)
• 600 ml chicken stock
• 50 g flaked almonds

PREPARATION

1. Cut the chicken or turkey into strips, and thinly slice the carrots, leeks and mushrooms. Place in a suitable container.
2. Add the butter, seasoning, rice and stock. Cover and cook for 10 minutes at 800/900 W, then for a further 20 minutes at 450 W. Scatter with flaked almonds and serve.

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