Summary

Ingredients

• 400 g chicken breast fillet (s)
• 1 leek
• 1 spring onion (s)
• 1 bell pepper
• 150 g rapes
• 1 cup crème fraîche
• 2 tablespoons oil
• 1 teaspoon vegetable stock, instant

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Instructions

1. First, fry the chicken fillets until they are nice and brown. Take out of the pan and cut into pieces, set aside for now.
2. Wash and cut the leek, bell pepper and spring onions, fry briefly in the same pan. Add a little more oil if necessary. Wash the grapes as well, remove the seeds if necessary and fry them briefly. Season with salt, pepper and curry, add the stock, then the meat, mix everything well and turn the temperature down a bit (I also like to season with chilli and / or cayenne pepper, but that`s up to you ). Finally stir in the crème fraîche and let everything thicken again for another 5 - 10 minutes. If it gets too watery, I always mix a little flour and water in a well-sealable container and add it. Then bring to the boil again and season with salt and pepper.
3. Rice and pasta go well with it.
4. Since the garden has produced a lot of grapes this year and I am allergic to all raw fruits and vegetables, a recipe had to be found in order to somehow be able to eat them. The combination here tastes very good to me personally, it is very variable in terms of the quantities and does not need any wine. For me, the specified amounts are enough for three days, I hope that you will get 3 servings as well.