Chicken Strips in Curry Sauce with Zucchini and Carrots

Peel the onion and cut it, along with the zucchini, into thin half-moons. Peel and roughly chop the garlic. Peel the carrots and cut them into slices about 0.5 cm thick. Cut the chicken breast fillets into bite-sized pieces.

Heat a large, deep pan over high heat and let the rapeseed oil get hot. Add the chicken pieces to the pan, lightly salt them, and sear for 2–3 minutes.

Reduce the heat to medium, add the onions, and sauté for another 2–3 minutes. Then add the garlic, curry powder, and cumin, and toast everything for 30–60 seconds until fragrant.