Indian chicken stew

Ingredients for 2 servings:

• 300 g chicken breasts
• 1 onion(s)
• 2 large potatoes
• 250 g mushrooms
• 1 small zucchini
• 1 carrot(s)
• 1 can of tomatoes (chunked)
• 2 tbsp curry (Vindaloo, Indian red curry)
• ⅛ liter red wine
• Chili pepper(s), [optional]
• Spice mix (Garam Masala), optional, contains cinnamon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the chicken breast, onions, potatoes, and vegetables into bite-sized pieces. Brown the chicken breast, then set aside in a preheated container. Fry the onions [and chili pepper, if using] in the same pot/wok until golden brown, add the vindaloo, and mix well with the onions. Cook for another minute. Deglaze with red wine. Add the tomatoes, bring to a boil, and season with salt and vindaloo. Add the potatoes, vegetables, and chicken breast. Simmer on medium heat for about 30 minutes, until the potatoes and vegetables are almost tender. Continue simmering on the lowest heat for as long as possible (ideally several hours). If short on time, continue on medium heat until the potatoes and vegetables are tender. Serve seasoned with garam masala, if desired.