Curry kritharaki pan with chicken and carrots

Ingredients for 4 servings:

• 600 g chicken breast
• 250 g carrot(s)
• 300 g noodles (kritharaki)
• 500 ml vegetable stock, more if needed
• 1 large onion(s)
• 2 cloves garlic
• 1 red chili pepper(s)
• 1 piece(s) ginger root, small
• 2 tbsp curry powder, or curry paste
• 1 cup crème fraîche
• salt and pepper
• Oil, for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cut the chicken breast into thumb-sized pieces and slice the carrots. Finely dice the onions and thinly slice the chili. Fry the chicken breast cubes in hot oil, add the carrots and fry for 2-3 minutes. Add the onions, grate the ginger over them, and press in the garlic. Fry for 2 minutes and then add the kritharaki noodles. Pour in the vegetable stock and simmer. If the noodles aren’t cooked through after the stock has evaporated, add more stock until the noodles are tender. Stir in the curry and crème fraîche and bring back to a boil. Season with salt and pepper. If you want to use curry paste instead of powder, be careful with the spiciness and ginger, as this paste is already seasoned.