Chicken with curry carrots

Ingredients for 2 servings:

• 250 g chicken breast
• 2 carrots
• 1 small onion(s)
• 300 ml vegetable stock
• 2 tbsp Parmesan, grated
• 1 tbsp curry powder
• 3 tbsp chives
• some salt and pepper
• some paprika powder
• some garlic powder
• some chili powder
• possibly oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Cut the chicken breast into small pieces. Grate the carrots and finely dice the onion. Season the chicken to taste; I use salt, pepper, and paprika. Sear it in a pan with a little oil. It should take on a bit of color and develop some roasted aromas. After two minutes, reduce the heat and add the grated carrots and finely diced onion. After another 2-3 minutes, pour in the vegetable stock. Let the contents of the pan simmer for a few minutes, stirring frequently. Once all the ingredients are combined, season with garlic, chili, and curry powder. The amount of spices can vary; the goal is a slight spiciness to counteract the sweet carrots. Finally, add the Parmesan and chives to the pan. Stir again and serve. If it becomes too runny, you can add more Parmesan or a little cornstarch. Serve with rice or Ebly. If the proportion of carrots is increased or other vegetables are used, the dish can also be eaten without a side dish.