Summary

Ingredients

• 750 g chicken breast fillet (s)
• 6 half peach (s), canned
• 2 spring onion (s)
• some oil
• some curry powder, mild
• 150 ml vegetable stock
• 150 ml whipped cream
• 2 tablespoon peach juice

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Instructions

1. Cut chicken breast fillets and peach halves into roughly 2 cm cubes. Cut spring onions (white and light green parts) diagonally into rings.
2. Heat some oil in a pan over medium-high heat. Season chicken with salt and pepper, then brown on all sides for 3-4 minutes. Add spring onion whites and curry powder (3-4 teaspoons), fry for 1 minute. Pour in vegetable stock and whipped cream.
3. Simmer for 4-5 minutes until chicken reaches 74 °C (165 °F) internally. Season with salt, pepper, more curry powder to taste, and the peach juice. Add peach cubes and heat for 1-2 minutes. Sprinkle with spring onion greens.
4. Serve with rice.