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

Print Recipe Pin Recipe

Instructions

1. 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.
2. 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).
3. Add white spring onions and curry powder. Fry for 30 seconds.
4. 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.
5. Season to taste with salt, pepper, and canned peach juice. Add peaches and heat through for 1-2 minutes until warmed.
6. Sprinkle with green spring onion parts and serve.