Chicken pieces in curry sauce

METHOD

• 1
  Peel the onion and, together with the zucchini, cut it into thinner half-rounds. Peel the garlic and chop it roughly. Peel the carrots and cut them into rounds about 0.5 cm thick. Cut the chicken breasts into smaller pieces.
• 2
  Then take a large, deep pan and heat rapeseed oil in it over high heat. Next, add the chopped chicken breasts to the pan, season with salt, and sauté for 2–3 minutes over 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 entire 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 portions and serve.