Chicken Curry - cooking recipe

Ingredients

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

Preparation

Cook the rice in boiling salted water according to the package instructions.
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.
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.
Drain the rice and spoon on to serving plates. Top with the chicken curry and garnish with parsley.