Curry-Porree-Chicken-Crumble

Name: Curry-Porree-Chicken-Crumble
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 TABLESPOONS Sesame seed; 120 g Butter; 150 g Flour; 7-10 Tbsp Salt; 350 g cooked chicken; 700 g Leeks (leek); 1 TABLESPOON Curry Powder; 50 g Whipped cream; 7-10 Tbsp Pepper; 100 g Fresh goat cheese; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 TABLESPOONS Sesame seed
120 g Butter
150 g Flour
7-10 Tbsp Salt
350 g cooked chicken
700 g Leeks (leek)
1 TABLESPOON Curry Powder
50 g Whipped cream
7-10 Tbsp Pepper
100 g Fresh goat cheese
7-10 Tbsp Grease

Directions

1
Roast sesame seeds in a pan without fat, remove. Cut 100 g butter into pieces. Knead flour, sesame, salt and butter to fine crumbles and chill for about 1 hour.
2
Cut the chicken meat into pieces. Clean, wash and thinly slice the leek. Heat 20 g butter in a saucepan and sauté the leek. Add the chicken. Dust with curry. Add cream, bring to the boil and season with salt and pepper.
3
Put the leek into a greased ovenproof dish. Spread cream cheese in "pieces" on top. Pour crumbles onto the leek and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
4
manufacturer) bake for about 25 minutes until golden brown