Chicken Pieces in Curry Sauce

INSTRUCTIONS

• 1
  Peel the onion and slice it into thin half-moons along with the zucchini. Peel the garlic and chop it coarsely. Peel the carrots and slice them into rounds about 0.5 cm thick. Cut the chicken breasts into smaller pieces.
• 2
  Then take a large, deep pan and heat the canola oil over high heat. Next, add the chopped chicken breasts to the pan, season with salt, and sauté for 2–3 minutes on high heat. Then reduce the heat to medium, add the chopped onion to the pan, and sauté for another 2–3 minutes. Next, add the chopped garlic, curry powder, and ground cumin, and sauté everything for another 30–60 seconds. Then add the chopped carrots and zucchini to the pan, pour in 400 ml of water, and cook over medium to high heat until ¾ of the water evaporates, which will take about 10–12 minutes. After this time, reduce the heat to low, pour the cream into the pan, and let the whole mixture cook for another 1–2 minutes.
• 3
  Finally, remove the pan from the heat, season the chicken pieces in curry sauce with lemon juice, salt, and pepper. Divide the finished mixture into 5 servings and serve.