Vegetable and potato pan with chicken breast

Ingredients for 2 servings:

• 400 g potatoes
• 300 g chicken breast fillet(s)
• 1 large bell pepper(s), green
• 1 large bell pepper(s), yellow
• 1 m.-sized carrot(s)
• ½ leek(s)
• 1 large onion(s)
• 1 garlic clove(s)
• 200 ml white wine
• 2 bunches of spring onions
• olive oil
• Sugar
• salt and pepper
• curry powder
• Paprika powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Peel the potatoes and cut into small cubes, then cook for about 20 minutes and set aside. Meanwhile, cut the chicken breast fillet into small pieces and fry them. Dice the onion and garlic. Heat a wok with olive oil and fry both. Chop the carrots, add them, sprinkle with a little sugar and continue to fry. Chop the leek and bell peppers and add them. Season with salt, pepper, curry powder and paprika and fry until hot. Finely chop the spring onions and add them too. Deglaze with the white wine and simmer for about 10 minutes. Now add the potatoes and chicken breast fillet, mix well and cook on low heat for about another 10 minutes.