Summary

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

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Instructions

1. 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.
2. 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.
3. Sprinkle with green spring onions and serve with basmati rice.