Chicken curry with vegetables my way.

For the sauce, pour a glass of hot milk in a small frying pan over medium heat. Add salt and pepper. Add a heaping tablespoon of spelt flour, little by little and sieved so that there are no lumps, stirring constantly until the milk thickens. When it is a little thick, add the spices to taste, stirring constantly. If you like it spicy, do not hesitate to add paprika and a little cayenne. When it is thick enough, remove it from the heat and let it rest. In this step I usually make double the amount and reserve it in a jar for another day.

Cut the vegetables into small pieces and poach them in a larger frying pan. Add the onion first, as it has a longer cooking time.

Next, cut the breast into thin slices and let it cook on the grill adding a pinch of the spices we put in the sauce.

Serve the breast and vegetables, add the hot sauce on top and enjoy!