Curry-Hähnchen-Pfanne

100 g zucchini, 1 small red bell pepper, 250 grams of chicken breast, 1 tsp sunflower oil, 200 ml of soup, 50 ml cream, 1 tsp curry

Wash the zucchini, cut in half lengthwise and cut into thin slices. Wash peppers, remove the seeds and white inner skins and cut into strips. Wash chicken breast, pat dry and cut into small cubes. In a nonstick pan fry in oil the meat, add vegetables and cook. Pour the soup and cream and bring to a boil. Add the curry and boil for 5 minutes. Bind with cornflour until the desired smoothness. Serve the curry chicken stir-fry with brown rice.