Curry with chicken and vegetables

Ingredients for 2 servings:

• 1 cup whipped cream, 200 ml
• 700 ml water
• 3 tsp, heaped curry powder
• 1 medium-sized bell pepper(s), color doesn’t matter
• 1 m.-large zucchini
• 2 Pepper, color doesn’t matter
• 1 cup rice (jasmine)
• 1 ½ cup(s) water
• 1 piece(s) butter
• 1 pinch of salt
• 250 g chicken breast fillet(s)
• 1 tbsp vegetable broth powder
• 1 ½ tbsp peanut oil
• 2 dashes lemon juice

Instructions

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

Place 1 cup of rice and 1.5 cups of water in a saucepan. Add 1 knob of butter and a pinch of salt and bring to a boil uncovered over high heat. Simmer until the rice is just barely covered with water. Reduce the heat to low; level 1 is sufficient. Then cover the pan and continue cooking for 20 minutes. While the rice is cooking, you can prepare the curry. Bring 700 ml of water to a boil and add about 1 heaped tablespoon of vegetable stock. Season to taste; it should taste like a strong ravioli soup broth. Cut the chicken breast fillet into bite-sized pieces or strips. Season with pepper to taste; this gives the curry its spicy flavor. Deseed the bell peppers and cut them into bite-sized pieces. Slice the zucchini and quarter the slices. Cut the pepperoni into small pieces. Heat the peanut oil in a pan and brown the meat pieces. Add the vegetables, place the lid on the pan, and sauté for about 1 minute. After 1-2 minutes, remove the lid and add the prepared vegetable stock to the pan. Stir everything together. Place the lid on the pan and cook the vegetables thoroughly for about 5 minutes over medium heat. After about 5 minutes, remove the lid and add the heavy cream to the pan. Stir. The liquid should no longer be boiling, or the cream will curdle. Add 3 heaped teaspoons of curry powder and 2 squeezes of lemon juice. Serve the curry with the rice.