Summary

Ingredients

• 600 g chicken breast fillet (s), shredded
• 2 onions)
• 2 cloves garlic
• 200 g suar snap peas
• 2 nectarine (s)
• 3 carrot (s)
• 300 ml coconut milk
• 3 tablespoon vegetable oil
• 2 tablespoon curry powder
• 150 g natural yourt, 1.5%
• 2 tablespoon mango chutney
• Salt and pepper

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Instructions

1. Rinse the meat under cold water, pat dry, season with salt and pepper and fry in a pan with a tablespoon of vegetable oil. The meat shouldn`t turn brown or it will dry out pretty quickly.
2. In the meantime, the onions and garlic cloves can be peeled and diced. Take the meat out of the pan and set aside. Now fry the onions and garlic in the remaining frying fat (you can add a little oil to the pan to prevent the onions and garlic from burning) and dust with curry. Now steam for about 2-3 minutes. Take the onion mix out of the pan, mix with the yogurt and mango chutney and marinate the meat in it for 15 minutes.
3. In the meantime, peel and slice the carrots, wash the snow peas and wash the nectarines, clean and cut into wedges. Fry the pods and carrots with the remaining oil for about 5-7 minutes. The pods are still quite firm to the bite afterwards. If you don`t like that, cook the sugar snap peas in boiling salted water for about 3 minutes beforehand. Now add the nectarines and coconut milk and simmer for about 5 minutes. Add the meat and marinade and let it steep for 5 minutes.
4. This goes well with couscous or rice.