Creamy chicken and vegetable pan in biryani style with flatbread

Ingredients for 2 servings:

• 1 chicken breast
• 1 bell pepper(s), green
• 2 tomatoes
• 1 onion(s)
• 2 cloves garlic
• 2 tbsp spice paste (Biryani paste e.g. from Patak’s)
• 2 tbsp vegetable oil
• 150 ml cooking cream
• possibly salt and pepper
• 1 small flatbread(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel the onion, halve it, and cut it into thin strips. Quarter the bell pepper, remove the seeds, and cut it into thin strips, halving them again if necessary. Remove the stems from the tomatoes and dice them. Peel and finely dice the garlic cloves. Cut the chicken breast into thin strips. Heat the oil in a deep pan or wok, stir in the biryani paste, and let it warm through. This will allow the paste to develop its full flavor. Add the chicken strips and fry for a good 5 minutes. Toss them in the paste so that the meat is well coated. Add the bell pepper, onion, and garlic and fry them vigorously. Continue frying in the pan for another 2-3 minutes. Meanwhile, quarter the flatbread and heat it for about 5 minutes in a preheated oven at approximately 170°C (fan oven). Deglaze the pan with the cooking cream and simmer gently for 3-5 minutes. Season with salt and pepper if desired and serve with the flatbread.