Composition / ingredients
Cooking method
1. Rinse the chicken fillet well, dry with paper towels and cut into small pieces.
2. In a deep frying pan, heat 1 tablespoon of vegetable oil and, stirring, fry the chicken meat on it until lightly browned.
3. Peel garlic cloves, finely chop.
4. Pour the chopped garlic into the pan with the chicken. Fry together for another 2 minutes.
5. Wash the zucchini, dry it, cut into strips or cubes and fry in a separate pan with the remaining vegetable oil. If desired, the zucchini can be cleaned, I did not peel it, since the skin will save the vegetable from strong boiling during stewing. But at the same time, the zucchini must be thoroughly washed.
6. Put the zucchini in a frying pan with the chicken.
7. Add sour cream to the chicken and zucchini. Mix everything carefully.
8. Bring to a boil, turn down the heat, add salt and spices. Simmer on low heat under the lid for about 15 minutes, stirring occasionally.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Curry - 352 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Herb mixture - 259 kcal/100g
- Young zucchini - 24 kcal/100g
