Chicken Curry with Vegetables
Peel carrots and leek, rinse and dry. Cut both into 5cm (approximately 2 inch) long pieces.
Rinse pepper, halve, remove seeds and ribs, cut into thin strips.
Rinse chicken meat, pat dry and cut into strips.
Heat oil in a wok (or a pan).
Saute chicken, stirring, on all sides.
Add ginger, turmeric and cayenne and saute on medium heat for few minutes.
Add carrots, coconut cream and broth. Bring to a boil.
Add creme fraiche.
Add leek and pepper.
Simmer, stirring occasionally, for about 10 minutes.
Season with lime juice, salt and pepper. Place into bowls and serve.