Chicken Breast Fillet Pot Sweet – Hot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into strips and the onions into thin rings. Drain the peaches, collect the juice and cut the peaches into cubes.
- 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.
- 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.
- 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.
- Tastes great with pasta, potatoes or rice. An ideal guest meal because it is easy to prepare the day before.
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