Wash the chicken breast and cut into small cubes. Also chop the onion, garlic, zucchini and bell bell pepper, grate the ginger.
In a pan, fry the chicken breast in the sesame oil (be careful! Sesame oil is very intense and you only need a small amount).
Add the chopped vegetables (except ginger and sugar snap peas) to the chicken breast and fry for a few minutes.
Now deglaze with the coconut milk and season with the curry, chicken stock and spices and ginger to taste. The cinnamon really adds that special kick. Finally, fold in the sugar snap peas and let everything cook for a few minutes. I sauté the chicken breast just a little bit. The meat then becomes nice and tender during the subsequent simmering. Rice tastes best with this.
