Summary

Ingredients

• 500 g chicken breast fillet (s)
• 1 can peach (s) or apricots with juice, cut into cubes
• 1 large red pepper (s), cut into strips
• 1 handful peas, frozen
• 1 large onion (s)
• 0.5 teaspoon ½ cayenne pepper
• 0.5 teaspoon ½ paprika, hot
• 0.25 teaspoon ¼ ginger powder
• 1 tablespoon curry powder, e.g. Madras curry
• 2 tablespoon mango chutney
• 0.5 bag ½ / s cheese, grated
• 1 tablespoon flour
• 3 tablespoon butter
• 1 cup cremefine or crème fraiche
• 250 ml chicken broth
• 1 large onion (s), diced
• 1 cup Basmati
• 1 clove garlic, chopped

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Instructions

1. Cut the meat into bite-sized pieces. Mix the flour with ginger, paprika, cayenne pepper and curry well and roll the chicken fillet pieces in it. Heat 2 tablespoon butter in a large, oven-safe pan, fry the meat in it and remove it.
2. Heat the rest of the butter and briefly fry the onion with the garlic and paprika. Add the meat again and deglaze with about half a cup of peach juice, loosening the roast set from the bottom of the pan. Now add the mango chutney and the broth and let everything simmer gently for about 5 minutes.
3. In the meantime, bring a cup of basmati rice to the boil with twice the amount of water and a little salt and cook according to the instructions on the package until the water has been absorbed by the rice.
4. Add the peas and peach pieces to the pan, cook for another 5 minutes and stir in the Cremefine.
5. Season well with salt, a little sugar and curry and stir in the rice. If necessary, add a little milk or water so that it doesn`t get dry later. Pour the cheese on top and bake in the oven for 10 minutes until the cheese has melted.
6. Variants:
7. The dish also tastes good with bananas and / or cocktail fruits in the sauce, and coconut milk can also be used instead of cremefine.
8. The cheese can be left out and the rice can also be served separately.