Chicken fillet in sour cream in a pan with courgette and curry

4 servings
1 hour


1. Rinse the chicken fillet well, dry with paper towels and cut into small pieces.

2. Heat 1 tbsp. l of vegetable oil in a deep frying pan and, stirring, fry chicken meat on it until lightly browned.

3. Peel garlic cloves, chop finely.

4. Pour the chopped garlic into the pan to the chicken. Fry together for another 2 minutes.

5. Wash the courgette, dry, cut into straws or cubes and fry in a separate pan with the remaining vegetable oil. If desired, the courgette can be peeled, I did not peel, since the skin will preserve the vegetable from strong boiling when extinguished. But at the same time, the courgette must be thoroughly washed.

6. Transfer the courgettes to a pan to the chicken.

7. Add sour cream to chicken and courgettes. Gently mix everything.

8. Bring to a boil, reduce the heat, add salt and spices. Simmer under a lid for about 15 minutes, stirring occasionally.