Summary

Ingredients

• 2 onions)
• 500 g chicken breast fillet (s)
• some oil
• 4 pepper (s), fresh
• 300 ml vegetable stock
• 100 ml cream
• Curry powder
• Paprika powder
• pepper

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Instructions

1. Peel and chop the 2 onions. Heat some oil in a large pan over medium heat. Add the onions and cook for 3-4 min until translucent.
2. Cut the 500g chicken breast fillets into bite-sized pieces. Season with pepper, curry powder, and paprika powder. Add the seasoned chicken to the pan and cook for 2 min.
3. Clean the 4 fresh peppers and cut into small pieces. Add to the pan and cook for 2 min.
4. Pour in the 300 ml vegetable stock and bring to a simmer over medium heat. Simmer for 5 min.
5. Using a spatula, remove the chicken pieces and half of the pepper pieces from the pan and set aside. Use a hand blender to puree the remaining sauce and pepper pieces until smooth. Stir in the 100 ml cream.
6. Return the chicken and pepper pieces to the sauce. Bring to a boil over medium-high heat and cook for 1-2 min. Ensure the chicken reaches 74°C (165°F) internal temperature. Season to taste and serve with rice.