Chicken – Peach – Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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 the chicken breast fillet and peach halves into 2 cm cubes. Cut the white and light green of the spring onions diagonally into fine rings.
- Heat oil in a pan. Season the chicken with salt and pepper and fry in the oil. Add the white spring onions and the curry and fry for ½ minute. Pour in the vegetable stock and cream, bring to the boil and simmer uncovered over a mild heat for 4-5 minutes. Season to taste with salt, pepper and canned peach juice. Add the peaches and let them get hot in the sauce.
- Sprinkle with green spring onions and serve with basmati rice.
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