We will need:
Chicken Fillet - 400 Gram
Salt, black pepper - To taste
Curry - 2 Teaspoons
Vegetable oil - 2 Tbsp. spoons
Garlic - 4 Cloves
Ginger - 1 Tbsp. the spoon
Corn starch - 1 Tbsp. the spoon
Sugar - 2 Teaspoons
Greek Yogurt - 1/4 Cup
Onion - 1 Piece
Pepper the chicken, salt and cut into thin strips.
Pour oil into a frying pan and put on medium heat, put the chicken and bring to a half-preparedness, then put on a plate.
Add oil and finely chopped onions to the pan, if necessary, fry for about 5 minutes.
Grate grate on a fine grater, add to the onion. Pass the garlic through a press and also send to the pan. Then add curry. Cook for about 5 minutes.
Dilute starch in chicken stock, mix until completely dissolved. Add to the pan with sugar and salt. Bring everything to a boil and cook over medium heat until thickened for 5 minutes.
Add chicken and peas, simmer over medium heat until chicken is cooked. Cool slightly, add yogurt and finely chopped cilantro.