For the curry chicken cut the carrot into thin slices and the onion into small pieces. Sear the chicken, remove from the pan and keep warm.
Sauté the onion in the drippings, then add the carrot slices and peas and sauté briefly. Remove the pan from the heat, add the curry and stir well.
Put the pan back on the stove top and pour in the chicken soup. Now add the meat, season with pepper and chili and finally pour in the whipped cream. Simmer on low heat for about 10 minutes.
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