Chicken breast with vegetables in curry cream sauce

Ingredients for 3 servings:

• 600 g chicken breast
• 1 large onion(s)
• 1 bell pepper(s)
• 1 zucchini
• 1 large carrot(s)
• 200 ml cream
• 400 ml chicken broth
• 1 tbsp curry powder
• 1 tsp paprika powder
• salt and pepper
• n. B. garlic granules
• Soy sauce, light
• cornstarch
• Rapeseed oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the chicken breast into bite-sized pieces and season with salt, pepper, paprika, and garlic granules, if desired. Sprinkle a heaped teaspoon of cornstarch over the meat and toss to coat thoroughly with the spices and cornstarch. Peel, trim, and deseed the vegetables, if desired. Dice the peppers and zucchini, halve the onion lengthwise and cut into wedges, and halve the carrot lengthwise and then slice diagonally into thin slices. Brown the chicken breast well on all sides in a little rapeseed oil in a wok or high-sided frying pan over medium-high heat and remove. Then brown the onion wedges in the wok for one to two minutes, then add the remaining vegetables and stir-fry until cooked through but still firm to the bite. Mix the curry powder with the chicken stock and add to the wok along with the cream. Bring to a boil. Add the chicken breast and return to the heat. Season the curry cream sauce with salt, pepper, curry powder, and light soy sauce. Dissolve about one tablespoon of cornstarch in a little cold water and gradually thicken the sauce until the desired consistency is reached. Serve with cooked rice, Asian noodles, or croquettes.