Summary

Ingredients

• 1 kg chicken strips (breast fillet)
• 2 tablespoons oil
• 1 tablespoon, heaped butter
• 250 g mushrooms, fresh
• 500 g bell pepper (s), mixed
• 1 can peach (s), 820 g cut into halves
• 1 can coconut milk, 400 ml
• 1 cup sour cream
• 2 tablespoon, heaped herb cream cheese
• 2 onion (s), finely diced
• 2 cloves garlic
• 1 piece (s) ginger, fresh
• 1 chilli pepper (s), hot
• salt
• 2 tablespoon, heaped curry powder
• 1 teaspoon, leveled paprika powder, noble sweet
• 1 teaspoon, sprinkled paprika, hot pink
• 2 dashes teriyaki sauce
• some lemon juice

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Instructions

1. Put the chicken in a bowl. Cut the garlic into thin slices, finely dice the ginger and chilli pepper and add everything. Season with curry, paprika powder and teriyaki sauce. Mix well with a fork and massage the marinade into the meat. Let it steep for 10 minutes.
2. Then stir in the peach juice from the can and cover the meat in the refrigerator for about 3 hours.
3. In the meantime, core, clean and cut the peppers, quarter the mushrooms and dice the onions. Cut the peach halves the size of sugar cubes.
4. Pour the contents of the bowl into a hair sieve, collect the marinade underneath and pat the meat dry with kitchen paper.
5. Heat the oil and butter in a stainless steel saucepan with a diameter of 24 cm. Brown the meat in portions and season with salt, then remove and store in a preheated bowl for later.
6. Cook the onions, peppers and mushrooms in the roasted aromas. Deglaze with the collected peach marinade. Stir in the coconut milk and sour cream, bring to the boil briefly and continue to reduce a little while simmering. Reduce the heat and add the cream cheese to the no longer boiling sauce and stir until it has melted. Add the meat and the peach cubes and heat for 5 minutes.
7. If necessary, season again and round off with a few squirts of lemon juice.
8. Couscous, rice, spaetzle or ribbon noodles go well with it.