Chicken breast with curry vegetables

Ingredients for 4 servings:

• 400 g potatoes
• 3 carrots
• 3 tomatoes (approx. 250g)
• 200 g sugar snap peas
• 4 chicken breast fillets with skin (approx. 180g each)
• 2 tbsp vegetable oil
• 2 tbsp curry paste, green
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and dice the potatoes. Peel the carrots and slice diagonally into thin slices. Wash the tomatoes and remove the stems. Quarter the tomatoes, remove the seeds, and cut the flesh into strips. Wash the snow peas. Season the chicken breast fillets with salt and pepper and fry them skin-side down in a non-stick pan with 2 tablespoons of oil over medium heat for 10 minutes. Turn over and cook for another 5 minutes. Bring 250ml of water to a boil, cover, and sauté the potatoes and carrots for 5 minutes. Add the tomatoes and snow peas, season with salt and pepper, and sauté for another 5 minutes. Remove the pan from the heat and stir in 2 tablespoons of green curry paste (or more to taste). Serve the curried vegetables with the chicken breast.