Summary

Ingredients

• 500 g chicken breast fillet (s), cut into strips
• 1 medium onion (s), chopped
• 2 clove (s) garlic, chopped
• 1 tablespoon tomato paste
• 500 ml chicken broth
• 100 g sour cream
• 100 g crème fraîche
• 1 small Can / s pineapple, cut into small pieces
• 1 small Can (s) peach (s), cut into small pieces
• 1 red pepper (s), diced
• 2 tablespoon curry powder
• 1 pinch (s) salt and pepper
• 2 teaspoons paprika powder, (rose paprika)
• 1 tablespoon parsley, chopped
• 1 dash vegetable oil
• 2 tablespoon flour
• 2 teaspoons turmeric
• 500 g rice

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Instructions

1. Season chicken strips with salt and pepper. Heat a dash of vegetable oil in a large pan over medium-high heat. Add chicken and fry for 5-7 minutes until golden on all sides.
2. Add chopped onion and garlic, sauté for 2-3 minutes until softened.
3. Stir in tomato paste and cook for 1 minute. Dust with 2 tablespoons flour and stir for 1 minute until combined. Deglaze with chicken broth.
4. Stir in sour cream and crème fraîche. Add pineapple pieces and peach pieces. Bring to a gentle boil over medium heat. Add 2 tablespoons curry powder and diced red pepper. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.
5. Meanwhile, cook rice in salted water according to package directions (typically 15-20 minutes) until tender.
6. Season chicken with 2 teaspoons paprika powder and 2 teaspoons turmeric. Stir in parsley. Serve over rice.