Creamy Chicken Curry with Vegetables

Summary

Ingredients

• 600 g chicken breast fillet (s)
• 1 onion (s)
• 2 cloves garlic
• 2 carrot (s)
• 3 bell pepper (s), red, green, yellow
• 200 g mushrooms
• 200 g cream
• 1 teaspoon cayenne pepper
• 2 teaspoons curry powder
• 2 tablespoon chives, fresh or frozen
• Salt and pepper, whiter
• 3 tablespoon olive oil
• 1 dash balsamic vinegar

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Instructions

1. Cut the chicken breast fillet into pieces and fry in the olive oil. Chop the onion and garlic and add. Wash the carrots, bell peppers and mushrooms (please also in that order), cut into small pieces and fry them. Fry the whole thing really hot and turn it nice and brown, but don`t let it burn (add a little olive oil if necessary).
2. Now season with salt and pepper, then add curry and cayenne pepper and stir. Add the balsamic vinegar and let it evaporate briefly. Then add the cream (only about half of it), bring to the boil and stir well.
3. Add the rest of the cream. Let it boil down a little. Season again with salt and pepper and add the chives.