Peel and chop the onions and sweat in a little oil until translucent. Cut the chicken breast fillets into bite-sized pieces. Season with a little fresh pepper, curry powder and paprika powder and add to the onions. Clean the peppers, cut them into small pieces and add them. Let fry briefly and deglaze with the vegetable stock. Let simmer for about 5 minutes.
Then use a spatula to remove the chicken and half of all the paprika pieces from the sauce. Finely puree the brew with the remaining paprika pieces with a hand blender. Add the cream so that it becomes creamy. Add the meat pieces and remaining pepper pieces to the sauce again. Bring to the boil together briefly and season to taste - if necessary, season and serve.
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