Prepare the Parsley: Rinse the parsley and chop finely. Set aside.

Prepare the Chicken: Dice the chicken fillet into small cubes.

Season with salt, black pepper, curry powder, and paprika. Set aside.

Cook the Chicken: In a large pot, heat a drizzle of oil over medium heat.

Add the chopped onion and sauté until translucent.

Add the minced garlic and cook for another minute.

Add the seasoned chicken fillet and cook until browned on all sides.

Add Vegetables and Oatmeal: Add the grated carrot to the pot and stir to combine.

Add the 1/2 cup of oatmeal and mix well.

Pour in enough hot water to cover the ingredients. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes.

Prepare the Tomato: Blanch the tomato by pouring hot water over it and letting it sit for 10 minutes. Peel and dice the tomato.

Add the diced tomato to the pot.

Add Eggs and Sour Cream: In a bowl, beat the 2 eggs with a pinch of salt.

Add the beaten eggs and 100 grams of sour cream to the pot, stirring well to combine.

Cook and Finish: Add the chopped spring onions and mix well.

Cover the pot and cook for another 10 minutes.

Add the grated cheese and cover again. Cook for an additional 5 minutes, or until the cheese is melted and the stew is creamy.

Serve: Garnish with chopped parsley.

Serve hot and enjoy your creamy chicken and vegetable stew!