Summary

Ingredients

• 600 g chicken breasts
• 250 g cream
• 250 ml vegetable stock
• Zucchini 2 m., Medium-sized
• 2 medium tomato (s), medium-sized
• 1 onion (s)
• 2 cloves garlic)
• 1 tablespoon flour
• 1 tablespoon curry powder
• 1 teaspoon paprika powder, noble sweet
• Cayenne pepper
• Fat (vegetable cream or oil) for frying
• Allspice, ground
• Chilli pepper (s), chopped
• salt
• pepper

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Instructions

1. Wash the chicken breasts, pat dry and cut into narrow strips approx. 2 cm wide. Mix the meat with the flour, curry powder and paprika so that the meat is covered. Chill until further use.
2. Wash the zucchini, cut in half and cut into thin slices, wash the tomatoes and dice finely. Peel the onion and also finely chop it. Peel the garlic.
3. Heat the vegetable cream or oil in the pan and fry the meat for about 5-8 minutes while turning. Then take it out of the pan. Now fry the zucchini slices in the frying fat for about 5 minutes, adding a little oil if necessary. Now add the onion cubes and squeeze in the garlic. Sauté everything for another 2 minutes, then deglaze with cream and stock. Bring to the boil, add the diced tomatoes and simmer for about 3 minutes. Now add the meat again. Season to taste with the spices, add a little more curry powder, depending on your taste, and let it steep again for 3 minutes. The sauce shouldn`t be too hot, but it should give it that certain kick.
4. This goes well with pasta or rice.