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

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Instructions

1. Cut the chicken breast fillet into not too large cubes. Finely dice the onion.
2. Mix the flour with 1/2 teaspoon salt and pepper and roll the meat cubes in it.
3. Heat a little oil with the butter, fry the onion in it until translucent - golden yellow. Add meat and fry well all over, deglaze with stock and peach juice. Cover and simmer on a low heat for 10-15 minutes.
4. In the meantime, cut the peaches (about 3/4 of the tin, more if you like) into cubes.
5. After the braising time, carefully stir in the peach cubes, sour cream and cream. Season to taste with the paprika powder (depending on the spiciness and taste, possibly only 1 teaspoon) and curry, salt and pepper and heat again briefly.
6. If the sauce is too thin (it should be creamy), bind with a little starch.
7. Basmati rice is perfect as a side dish.