Summary

Ingredients

• 750 chicken breast fillet (s)
• 4 teaspoons flour
• salt and pepper
• Oil, (sunflower oil) for frying
• 1 tablespoon butter
• 1 large onion (s)
• 450 ml broth, (vegetable broth or poultry broth)
• 1 large can peach (s)
• 150 ml peach juice, (a. D. Can)
• 1 cup sour cream
• 50 ml cream
• 2 teaspoons paprika powder, hot
• 1 ½ teaspoon curry
• possibly starch, for binding

Print Recipe Pin Recipe

Instructions

1. Cut the chicken breasts into roughly bite-sized cubes. Finely dice the onion.
2. Mix 4 teaspoons flour with 1/2 teaspoon salt and pepper. Roll the chicken cubes in the flour mixture to coat.
3. Heat roughly 2-3 tablespoons sunflower oil with 1 tablespoon butter over medium-high heat. Fry the onion until golden yellow and translucent, about 3-4 minutes. Add the chicken cubes and fry until browned on all sides, about 5 minutes.
4. Pour in the 450 ml broth and 150 ml peach juice. Reduce heat to low, cover, and simmer for 10-15 minutes until the chicken is cooked through.
5. While the chicken simmers, cut roughly 3/4 of the canned peaches into cubes (or use more if desired).
6. After the simmering time, stir in the peach cubes, 1 cup sour cream, and 50 ml cream. Season with 1-2 teaspoons hot paprika powder and 1½ teaspoons curry, adjusting to taste. Add salt and pepper as needed. Heat for 1-2 minutes, stirring gently.
7. If the sauce is too thin, whisk roughly 1 tablespoon starch with 2 tablespoons water to create a smooth slurry, then stir into the sauce. Simmer for 1 minute to thicken.
8. Serve over basmati rice.