Ingredients: (Serves 4)

4 chicken legs

6 tbsp oil

3 tsp curry powder

½ tsp chilli powder

200g/7oz rice

500ml/17½ fl oz vegetable stock

1 leek, sliced

1 apple, chopped

1 red & 1 yellow pepper, chopped

4 slices pineapple, chopped

100ml/3½ fl oz fresh cream

2 tbsp sherry

Salt

Method:

1. Mix 4 tbsp oil with 2 tsp curry, ½ tsp chilli and salt and rub into the chicken.

2. Heat the remaining oil in a large pan and fry the chicken legs on all sides until browned. Cover and cook for approx 20 mins until cooked through.

3. In the meantime cook the rice in the vegetable stock until tender.

4. When the chicken legs are cooked, remove them from the pan and put aside. Add leeks to the pan and cook for 2 mins, then add apple, peppers and pineapple and cook for another 4 mins. Pour in the cream and sherry, add 1 tsp curry powder and simmer for 2-3 mins. Season to taste.

5. Arrange the rice on serving plates, put the chicken legs on top, pour over the sauce and serve.