Anja's oriental chicken pot

Ingredients for 4 servings:

• 1 onion(s)
• olive oil
• 2 chicken breast fillets
• 1 bunch of carrots (large bunch)
• 1 bunch of spring onions
• Salt
• Pepper, freshly ground
• 200 ml chicken broth
• 200 ml sweet cream or milk
• Coriander, ground
• Cumin, ground
• curry powder
• Dill, chopped

Instructions

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

Peel and dice the onion, then brown it in a little olive oil in a pan until golden yellow. Dice the chicken breast fillets, add them, and fry until light brown. Peel and slice the carrots. Add them and sauté briefly. Then trim the spring onions, slice them, and add them. Season everything generously with salt and freshly ground pepper. Deglaze with the chicken stock and top up with sweet cream or milk. Season with ground coriander, ground cumin, and curry powder (I use Fuchs’s “English Style”). It’s best to start with a good pinch of everything; you can adjust the seasoning later to taste. Then add some chopped dill (dried or fresh) and cover the pot. Simmer for about 20 minutes over low heat, stirring occasionally. Finally, add the oriental spices and season to taste. Serve hot. Serve with flatbread to soak up the delicious broth. Two final tips: Be sure to use bunched carrots with the greens. They taste much more aromatic than those packaged in plastic. Instead of cream, you can use milk. This will reduce the fat content, but the sauce may curdle a bit – but that doesn’t detract from the delicious flavor.