Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 750 g chicken breast fillet (s)
- 6 half peach (s), canned
- 3 spring onion (s)
- 3 tablespoon oil
- 1 teaspoon curry powder, mild
- 150 ml vegetable stock
- 150 ml whipped cream or Cremefine
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut chicken breast into 2 cm cubes. Cut peach halves into 2 cm cubes. Cut white and light green parts of spring onions diagonally into fine rings.
- Heat 3 tablespoons oil in a pan over medium-high heat. Season chicken with salt and pepper. Fry for 5-7 minutes until cooked through (74°C / 165°F internal temperature).
- Add white spring onions and curry powder. Fry for 30 seconds.
- Pour in vegetable stock and cream. Bring to boil over medium-high heat, then reduce to medium-low heat. Simmer uncovered for 4-5 minutes.
- Season to taste with salt, pepper, and canned peach juice. Add peaches and heat through for 1-2 minutes until warmed.
- Sprinkle with green spring onion parts and serve.
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