Summary

Ingredients

• 700 g chicken breast fillet (s)
• 2 large bell peppers, red
• 2 apples, tart ones, e.g., Boskoop
• 1 bunch spring onion (s)
• 200 g yourt, 10% fat
• 1 clove garlic
• 0.5 ½ bunch parsley, chopped
• 2 tablespoon sunflower oil
• 3 tablespoon curry powder
• 300 ml chicken broth, alternatively vegetable broth
• Salt and pepper, black
• possibly chilli pepper (s)

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Instructions

1. Peel and chop the garlic clove. Cut the red bell peppers into large cubes. Cut the spring onions into rings. Wash and pat dry the chicken breast, then cut into large cubes.
2. Heat the sunflower oil in a large saucepan over high heat. Fry the chicken in portions for 1-2 minutes per portion until browned. Transfer to a plate and season with salt and pepper.
3. Add the curry powder to the pan over medium heat and toast for 1 minute. Pour in the broth and add the pepper cubes. Bring to a boil.
4. Simmer for 3 minutes. Meanwhile, peel, core, and cut the apples into cubes.
5. Add the seared chicken, spring onions, and apple cubes back to the broth. Cover and simmer on low heat for roughly 12 minutes, until the chicken reaches an internal temperature of 74 °C (165 °F).
6. Stir in the yogurt and heat through for 2 minutes over medium heat. Season with salt and pepper to taste. If desired, add chopped red chilli pepper for more heat.
7. Serve sprinkled with parsley. Rice or flatbread pairs well.