Curry chicken in ajvar and cream sauce

Preparation steps

• Cut the chicken fillets into cubes and finely chop the onion. In a larger pot, add a little sunflower oil and when it heats up, pour in the finely chopped onion, add salt. Simmer until onion becomes glassy.
• Add the chicken and fry until all is white. Then add the finely chopped garlic and stir a few times. After that, pour 50 ml of white wine and let it simmer until the alcohol evaporates.
• When the alcohol has evaporated, add 3 tablespoons of ajvar (you can add more later if desired), turmeric, curry and cayenne pepper (all as desired and as you like quantitatively) and stir. Then add water, but not too much because the water must evaporate to 1/3. Let it simmer until the water is reduced to the stated level.
• Making homemade cooking cream: mix the listed ingredients well together to combine. Add the cream made to the pot and stir. Depending on what density you want, you can add a little water or a few more teaspoons of milera after adding the cream. Towards the end, add the rosemary leaves and stir for another minute, then remove from the heat.