Summary

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

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Instructions

1. 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).
2. 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.
3. 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.
4. 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.
5. Basmati rice goes well with this.