Fruity Chicken Curry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g chicken breast fillet (s)
- 50 g shallot (s), finely chopped
- 100 g canned pineapple, cut into pieces
- 100 g canned peach (s), cut into pieces
- 100 g heavy cream or soy cream
- 1 tablespoon oil
- 1 tablespoon sauce thickener as desired
- 1 tablespoon curry powder
- salt and pepper
- 100 ml poultry broth
Print Recipe
Pin Recipe Instructions
- Wash the chicken, pat dry and chop. Heat the oil in a pan and fry the meat in it. Season with salt and pepper. Then add the shallots and let them turn to glass. Add the curry powder, toast briefly and then deglaze with the chicken stock and cream.
- Bring to the boil and simmer for 10 minutes over mild heat with the lid closed. After about 5 minutes stir in the canned fruits. If necessary, the sauce thickener can be stirred in at the end. Season to taste with curry, salt and pepper.
- Rice goes well with it.
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