Curry Pan Cologne Connection

Summary

Ingredients

• 550 g chicken breast
• 10 tablespoon rapeseed oil
• 1 onion (s)
• 2 cloves garlic
• 1 medium zucchini
• 5 large carrot (s)
• 3 medium tomato (s)
• 1 bell pepper (s), yellow
• 1 bunch spring onion (s)
• vegetable broth
• Curry powder
• salt and pepper
• Paprika powder, sweet and hot as rose
• chili

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Instructions

1. Rinse the chicken breast, pat dry and cut into strips. Marinate with half of the oil, the pressed garlic cloves and the spices as desired and set aside. Clean the onion and cut into small cubes.
2. Clean the vegetables and cut the spring onions into rings, the carrots into small cubes and the rest of the vegetables into large cubes. If you like, you can peel and core the tomato so that only the pulp is used.
3. Heat the remaining oil in the wok and fry the chicken with the marinade and the onion cubes. Take the chicken out again and then add the vegetables to the wok. It is best to put the carrots first, then the peppers and zucchini, and finally the tomatoes and spring onions. Fry everything and add the spices to taste. If necessary, deglaze with vegetable stock. Now add the chicken and finish cooking together.
4. This goes well with rice or bread as a side dish. If you want more vegetables, you can serve it with a colorful leafy salad.