How to make
Cut the chicken breast into small pieces and season with curry, a little salt and black pepper.
Clean the vegetables. Chop the onion finely, peel the carrot, cut it in half lengthwise and then slice it. Seed the peppers and cut them into stripes.
Heat the oil and sear the chicken, until it turns golden brown. Add the onion, peppers and carrots. Season with salt and black pepper and keep cooking until the vegetables soften.
Add the tomato puree, diluted in 3-4 tbsp of water and stir.
Sprinkle with oregano, cover with a lid and simmer for 10-15 minutes, until the liquids evaporate and the chicken is completely cooked.
Serve the sautéed chicken breasts with finely chopped parsley.
Enjoy your meal!
