Clean the vegetables, then dice the carrots and parsnips, and cut the spring onions into thin rings. Wash and pat dry the chicken, then cut into cubes or strips.
First fry the meat in the oil until it gets a little brown, then add the diced vegetables and spring onions and fry for about 5 minutes. Add the curry powder and sugar and roast a little. Now deglaze with the vegetable stock and season with salt and pepper. Then simmer gently for about 10-15 minutes until the vegetables have the desired consistency and serve.
For WW-lers this dish has a total of 12.5 P., i.e. 3 P. per person
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