Chicken Breast Fillet Pot Sweet – Hot

Summary

Ingredients

• 600 g chicken breast fillet (s)
• 4 medium onion (s)
• 2 teaspoons, heaped curry powder
• 1 tablespoon flour
• 500 g peas (frozen)
• 300 g canned peach (s), without suar (drained weiht)
• 300 ml vegetable stock
• 2 teaspoons, heaped paprika, hot pink
• salt and pepper
• some oil

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Instructions

1. Cut the chicken breast into strips and the onions into thin rings. Drain the peaches, collect the juice and cut the peaches into cubes.
2. Heat the oil in a deep non-stick pan and fry the chicken breast strips in it. Season with salt and pepper, remove the chicken breast strips and set aside.
3. Sweat the onion rings in the roasting set, sprinkle with curry powder and flour, deglaze with 3 tablespoons of peach juice and 300 ml of vegetable stock. Add the peas and simmer for about 5 minutes.
4. Add the peach cubes and chicken breast strips to the curry sauce and heat. Season to taste with chilli, hot paprika powder, salt and pepper.
5. Tastes great with pasta, potatoes or rice. An ideal guest meal because it is easy to prepare the day before.