Summary

Ingredients

• 500 g chicken breast fillet (s)
• 400 ml coconut milk
• 400 g peach (s), skinless (canned)
• 400 g mano (s) (canned)
• 1 teaspoon vegetable stock powder
• 3 teaspoons curry powder
• salt and pepper
• Paprika powder, hot
• 200 g basmati
• Fat, for frying

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Instructions

1. Fry the chicken breast fillets until the meat is golden brown. Deglaze the meat with the coconut milk and let it simmer a little. Cut the mango and peaches into small pieces and bring to the boil with the spices for about 10 minutes until the taste mixes.
2. Cook the rice as a side dish, spread it on the plate and pour the sauce over it.