Chicken legs with rice and bananas

4 pcs. Chicken legs;

200 g Rice;

500 ml Chicken broth;

1 Leek - stalk

1 pcs. Apple;

4 Canned pineapple - slices

2 pcs. Bananas;

100 g Cream;

6 Art. l. Vegetable oil;

3 h. l. Curry;

1/2 h. l. Chili powder;

Salt and pepper to taste

4 servings

Boil the rice in chicken broth. Mix 4 tablespoons vegetable oil 1 tsp curry powder add in a pinch of chili, salt and pepper. Coat with the mixture legs. Fry until cooked chicken legs for 20 minutes. Clean the leeks, cut into rings and fry in the remaining oil, add yablo-to paprika and diced. Pour the cream, put the sliced pineapple, curry, chili, add salt and pepper to taste. Add sliced bananas and rice, top with chicken legs.