Curry Chicken with Rice and Pak Choi

For the curry chicken, cut the chicken fillets into strips and quickly fry in hot oil. Briefly fry the curry powder and turmeric, pour in the soup and bring to the boil.

Sprinkle in rice and simmer according to package directions (about 10 minutes). If not all the liquid has been absorbed, continue to cook uncovered for a few more minutes.

Meanwhile, wash and cut the pak choi leaves into noodles. Season the finished curry chicken to taste, stir in the pak choi and serve.

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