Creamy curry chicken with vegetables

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 1 onion(s)
• 2 cloves garlic
• 2 carrots
• 3 bell peppers, red, green, yellow
• 200 g mushrooms
• 200 g cream
• 1 tsp cayenne pepper
• 2 tsp curry powder
• 2 tbsp chives, fresh or frozen
• Salt and pepper, white
• 3 tbsp olive oil
• 1 shot of balsamic vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

without carbohydrates – pleasantly spicy

Cut the chicken breast fillet into pieces and fry them in the olive oil until crispy. Chop the onion and garlic and add them. Wash and chop the carrots, bell peppers, and mushrooms (please also in that order), then fry them finely and add them to the pan. Fry everything until well browned, but do not let it burn (add a little more olive oil if necessary). Season with salt and pepper, then add the curry and cayenne pepper and stir. Add the balsamic vinegar and let it evaporate briefly. Then add the cream (about half at first), bring to a boil, and stir well. Add the remaining cream. Let it simmer for a little while. Season again with salt and pepper and add the chives.