Instructions

1. Cut the chicken breasts into long strips ½ cm wide.
2. Slice the leeks and the peppers into thin strips.
3. Heat the oil in a large thick-based saucepan. Add the chicken and cook for 2-3 minutes until light brown, then add the sliced vegetables. Simmer (under cover) for about 4-5 minutes.
4. Add the rice and stir for a minute, then pour in the coconut cream and stock.
5. Stir, then bring to the boil and simmer (covered) for 15-20 minutes until tender and the liquid absorbed.
6. Finely chop the coriander, stir into the pilaf. Season to taste and serve hot .