Summary

Ingredients

• 600 g chicken breast fillet (s)
• 1 tablespoon oil (rapeseed oil)
• 400 g peas (frozen)
• 300 g peach (s) (canned)
• 1 teaspoon flour
• 4 onion (s)
• 2 tablespoon crème double (crème légere)
• 2 teaspoons curry powder
• 1 teaspoon chili powder
• salt and pepper
• 300 ml vegetable stock
• 2 teaspoons paprika powder, hot pink
• Rice or pasta

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Instructions

1. Cut the chicken breast fillets into cubes. Dice the onions. Drain the peaches (catch the juice) and dice them too.
2. Heat the oil in a pan and fry the fillet cubes in it. Season with salt and pepper, remove and set aside.
3. Put onions in the pan and sauté, sprinkle with curry powder and flour and deglaze with the peach juice and vegetable stock. Now put the peas in the pan and let everything simmer for about 5 minutes. Add the peach cubes and the chicken and refine with crème légere. Season to taste with salt, pepper, chilli powder and paprika powder. If necessary, add some curry powder.
4. Serve with rice or pasta.