Wash the potatoes, cook in salted water (1 teaspoon salt) with whole caraway seeds (1 teaspoon) for about 20 minutes, drain, peel off, cut in half lengthways and cut into cubes / pieces. Peel the carrots with the peeler, scrape 2 in 1 with the vegetable blossom scraper / peeler and cut into decorative carrot blossoms (approx. 3 - 4 mm thick) with the knife. Halve the vegetable onion and peel half. Cut the peeled half into wedges and assemble into pieces. Wash the chicken breast fillet, pat dry with kitchen paper and cut into cubes. Heat sunflower oil (1 tbsp) in a pan, fry the chicken breast fillet cubes in it / stir-fry, season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and mild curry powder (1 teaspoon) and then add the Take a pan. Put carrot blossoms and pieces of vegetable onion in the pan and fry / stir-fry. Season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), ground cinnamon (½ teaspoon), ground coriander (½ teaspoon) and tandoori masala (½ teaspoon). Deglaze / pour in the chicken stock (200 ml) and simmer / boil everything with the lid on for 15 minutes. Add / fold in the chicken breast fillet cubes and jacket potato cubes and simmer / cook with the lid on for about 5 minutes. Pluck the mint leaves from the stalks, cut into small pieces, mix with the Greek yogurt and season with coarse sea salt from the mill (1 big pinch) and colored pepper from the mill (1 big pinch). Serve the chicken jacket potato curry and mint yogurt, garnished with mint leaves and a ½ vine tomato each.