Curry Pan Cologne Connection

Ingredients for 5 servings:

• 550 g chicken breast
• 10 tbsp rapeseed oil
• 1 onion(s)
• 2 cloves garlic
• 1 m.-large zucchini
• 5 large carrots
• 3 m.-large tomato(s)
• 1 bell pepper(s), yellow
• 1 bunch of spring onions
• e.g. vegetable broth
• curry powder
• salt and pepper
• Paprika powder, sweet and hot
• e.g. chili

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wok from the cathedral city

Rinse the chicken breast, pat dry, and cut into strips. Marinate with half the oil, the crushed garlic cloves, and the spices to taste, and set aside. Peel the onion and dice it into small cubes. Peel the vegetables and dice the spring onions into rings, the carrots into small cubes, and the rest of the vegetables into large cubes. If you like, you can peel and deseed the tomato so that only the flesh is used. Heat the remaining oil in a wok and sear the chicken with the marinade and the diced onion. Remove the chicken and then add the vegetables to the wok. It’s best to add the carrots first, then the peppers and zucchini, and finally the tomatoes and spring onions. Sauté everything and season with the spices to taste. Deglaze with vegetable stock, if desired. Now add the chicken and finish cooking. Serve with rice or bread as a side dish. If you want even more vegetables, you can serve it with a mixed leaf salad.