4 chicken fillets, cut into smaller pieces (2×2 cm)
1/2 leek cut into 1cm thick pieces
5 mushrooms, cut into pieces
2 Tbsp curry powder
2 Tbsp dijon mustard
1 Tbsp tomatoe pureé
2 cloves of garlic crushed
1 Tbsp paprika powder
300-500 ml heavy cream
Melt butter in a pot. Brown the chicken and add the mushrooms so they also get colour. Pour in cream and add spices, except garlic. Cut up the broccoli and leek and add these to the stew. Allow to simmer for 10 min. Add the garlic 3-4 minutes before the curry has finished simmering.
The garlic adds a lovely flavor and taste when it has not boiled for too long.