Summary

Ingredients

• 500 g chicken breast fillet (s) or turkey breast fillet
• 3 chilli pepper (s) (piri - piri)
• 2 tablespoon curry powder
• 30 g butter or mararine
• 2 tablespoon flour
• 1 cup crème fraîche or sour cream
• Lemon juice
• sugar
• salt
• 2 cans corn, 85 g each, drained
• 300 g peas (frozen)
• 1 red pepper (s)
• 1 liter vegetable stock

Print Recipe Pin Recipe

Instructions

1. Cut the poultry meat into small pieces. Core and dice the piri piri and bell pepper. Fry the meat in a little oil and then season with salt and half of the piri piri.
2. Make a roux out of flour, curry powder and butter. Slowly add the vegetable stock to the dumpling and stir in the crème fraiche. Bring to the boil while stirring. Then season the sauce with sugar, lemon juice and salt. Now add the meat, the drained corn, peas, diced paprika and the remaining piri piri. Let simmer for about 8 minutes.
3. It goes best with baguette or rice.
4. Tip: If you like it a little hotter, simply cut more piri piri into it. Dried chilli pods are also suitable, but cook them whole and then take them out.