Summary

Ingredients

• 1 medium sweet potato (s)
• 0.5 ½ pumpkin (se) (Hokkaido)
• 2 leeks
• 1 small zucchini
• 500 g chicken breast or chicken breast fillet (also tastes ood with pork fillet tips or similar)
• 1 bottle Cremefine, for cooking, or cream
• 4 tablespoon yogurt, low in fat
• 2 tablespoon peanut butter
• coriander
• turmeric
• salt
• Pepper, also lemon pepper
• 1 tablespoon mustard (fig) or mango chutney
• olive oil
• butter
• Chilli powder

Print Recipe Pin Recipe

Instructions

1. Cut the chicken breast into small pieces and fry it vigorously in a pan or wok, then keep warm. Clean, wash, chop or dice the leek, courgette, half the pumpkin and sweet potato. Fry the vegetables in a mixture of olive oil with a teaspoon of butter. Fold in the peanut butter, stir briefly and finally add the Cremefine or cream. Bring everything to the boil briefly and stir in the yogurt. Take away some heat. Salt, pepper and season with coriander, turmeric and fig mustard to taste. Add the meat again and simmer gently for about ten minutes. Be careful not to let the sweet potato pieces get too soft and overcook! Season again depending on your taste. We like it spicy and have added chilli to it.
2. There was also baked rosemary and potato wedges as a side dish. Rice certainly tastes very good with it too.