Curry chicken with Venere rice

 I prepare, slice and wash the leek.
I remove cartilage and fat from the chicken breast and dice it.I put flour and curry in a plastic bag, add chicken, close and shake until evenly coated.I soften the leek in extra virgin olive oil in a wide pan, adding a splash of water.
I sieve excess flour off the chicken, add it and brown.
I deglaze with half a glass of white wine; it will turn golden.I season with salt and pepper.
I add water or vegetable stock, cover and cook about 20 minutes, stirring occasionally and adding water if needed.It should retain plenty of creamy sauce. Taste and add curry if you prefer more spice.I boil Venere rice in salted water. This variety needs 18 minutes and fills the kitchen with its aroma.
I drain, return to the saucepan and add oil. I plate rice in the centre and use a cooking ring to arrange chicken and sauce, finishing with oil. Venere rice is readily available in supermarkets; otherwise use ordinary boiled rice or basmati. If you have never tried it, do: it will surprise you!