Chicken pan

Ingredients for 3 servings:

• 500 g chicken meat (e.g. breast fillet)
• 1 large onion(s)
• 2 peppers
• 400 g mushrooms
• 1 carrot(s)
• 1 tbsp curry powder
• n. B. Pfeffer
• n. B. Salt
• some oil (e.g. wok oil or peanut oil)

Instructions

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

simple and delicious, low-carb

First, the preparation. Clean the mushrooms and slice them if desired, finely chop the onions as desired, slice the carrot, and chop the bell pepper into bite-sized pieces. Briefly rinse the chicken, pat dry with kitchen paper, and chop into pieces approximately 2x3x1cm in size. Heat the oil in a pan, add the onions, followed shortly thereafter by the carrot and curry powder, and sauté gently over medium heat. Next, add the chicken to the pan and fry until cooked through. Medium heat usually takes a while, but it usually stays moist. Just before the chicken is cooked, stir in the bell pepper. Then add the mushrooms. Now you can add pepper. It’s best to add the salt just before serving, or even just after you’ve placed it on the plate, as otherwise the mushrooms will drain out of water.