Summary

Ingredients

• 300 g chicken breasts
• 1 onion (s)
• 2 large potatoes
• 250 g mushrooms
• 1 small zucchini
• 1 carrot (s)
• 1 can tomato (s), (pieces)
• 2 tablespoon curry, (Vindaloo, Indian red curry)
• liter ⅛ red wine
• Chilli pepper (s), [optional]
• Spice mix (Garam Masala), optional, contains cinnamon

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Instructions

1. Cut the chicken breast, onions, potatoes and vegetables into bite-sized pieces.
2. Sear the chicken breast, then set aside in a preheated container.
3. Fry the onions [and possibly chilli peppers] in the same pot / wok until golden, add the Vindaloo and mix well with the onions. Cook together for 1 minute.
4. Deglaze with red wine. Add tomatoes, bring to the boil briefly and season with salt and Vindaloo.
5. Add the potatoes, vegetables and chicken breast.
6. Simmer at half power for about 30 minutes until the potatoes and vegetables are almost cooked.
7. Let simmer at the lowest temperature for as long as possible (ideal: several hours).
8. If you don`t have time: continue at half power until the potatoes and vegetables are cooked.
9. Serve seasoned with garam masala to taste.