Cook the long grain rice in salted water until al dente. Cut the chicken breasts into 2 cm cubes, season with salt and sear on all sides in a frying pan with olive oil, remove and sauté the shallots and garlic in the frying pan. Extinguish with poultry broth and add the plums. Boil well for one minute, stir in curry and thicken the sauce with flour butter. Add the meat cubes one more time and simmer gently for about 4 minutes. Shortly before the end, add the leek and season.
Serve the chicken curry with the long grain rice.
Recipe for a homemade Bombay curry:
Lightly toast coriander, cinnamon, chili, cumin, fennel and fenugreek seeds in a frying pan, cool and grind in a spice grinder, stir in garlic powder and turmeric.
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