Chicken Curry with Zucchini and Carrot

Peel the onion and cut it into thin half-rings. Wash the zucchini and also cut it into half-rings. Peel the garlic and mince it finely. Peel the carrots and cut them into rounds approximately 0.5 cm thick. Cut the chicken breast into suitable pieces.

In a large, deep pan, heat the rapeseed oil over high heat. Add the chicken pieces, season with salt, and fry for 2-3 minutes until lightly browned. Reduce the heat to medium, add the onion, and cook for another 2-3 minutes.

Add the minced garlic, curry powder, and ground cumin, stirring continuously for 30-60 seconds to release the aromas. Add the carrot and zucchini rounds, pour in the chicken broth, and let it simmer over medium-high heat until the liquid reduces by a quarter (approximately 10-12 minutes).