Summary

Ingredients

• 1 can peach (465 ml)
• 400 g chicken breast fillet (s)
• salt and pepper
• Paprika powder, hot pink
• Curry powder
• 2 tablespoon butter
• 200 ml water
• 100 ml coconut milk
• 50 g cashew nuts

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Instructions

1. Drain the peaches and cut into thin slices. Save the juice. Spread the peach slices in a greased baking dish. Wash the chicken breast fillets and pat dry. Season with salt, pepper and paprika and cut into small pieces. Fry the meat in butter for about 3 minutes and then place on the peaches in the baking dish.
2. Deglaze the roasting set with water. Stir in coconut milk and peach juice and bring the sauce to a boil. Season to taste with curry, salt and pepper. Pour the sauce over the meat in the baking dish and sprinkle in the cashew nuts. Bake in a preheated oven (170 ° C fan oven) for 35 minutes.
3. Ribbon noodles taste good with it.