Summary

Ingredients

• 250 g chicken breast
• 2 carrot (s)
• 1 small onion (s)
• 300 ml vegetable stock
• 2 tablespoon parmesan, grated
• 1 tablespoon curry powder
• 3 tablespoon chives
• some salt and pepper
• some paprika powder
• some garlic powder
• some chili powder
• possibly oil for frying

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Instructions

1. Cut the chicken breast into small pieces. Grate the carrots and finely dice the onion.
2. Season the chicken, it can vary according to taste, I use salt, pepper and paprika powder.
3. Sear them in a pan with a little oil. It should get a bit of color and develop some roasted aromas. After two minutes, reduce the heat and add the grated carrots and the finely diced onion. After a further 2-3 minutes, pour the vegetable stock over the mixture. Let the contents of the pan simmer for a few minutes, stirring again and again.
4. When all the ingredients have combined, season with garlic, chilli and curry. Here the amount of spices can vary, the aim is to create a slight spiciness as a counterpart to the sweet carrots.
5. Finally, add the parmesan and chives to the pan. Stir again and serve. If it gets too runny, you can either add more Parmesan or a little cornstarch to help.
6. This goes well with rice or ebly. If the proportion of carrots is increased or other vegetables are used, the dish can also be eaten without a side dish.