Turkey Breast with Curry – KoKos – Peach – Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g chicken or turkey breast
- 1 can coconut milk, approx. 200 ml
- 2 medium onion (s)
- 1 bell pepper (s), red or yellow
- 1 can peach (s), with juice
- 2 tablespoon curry powder
- 2 tablespoon flour or sauce thickener
- 1 cup cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast a little smaller than the size of the goulash. Fry in a little oil in a non-stick pan on medium heat until it draws water (6 minutes).
- When the meat is through, add the finely chopped onions. After 3 minutes, add the chopped peppers as well. Stir everything well and cook for 3 minutes.
- Take the peaches out of the tin and deglaze the meat pan with the peach juice. Put everything in a large saucepan and add enough water so that it is a finger`s width over the ingredients. Add coconut milk and stir well. Season with salt, pepper and curry. Let simmer for 15 minutes.
- Add 1 cup of cream and stir well. Chop the peaches and add them as well. Depending on the desired consistency, thicken the sauce with a sauce thickener or flour / water. Bring to the boil again for 5 minutes and serve.
- Basmati rice goes well with this.
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