Indian potato cream with peas and chicken breast

Ingredients for 4 servings:

• 1,000 g potatoes
• 1 liter of water
• 500 g chicken breast
• 1 gr. can/n peas, fine
• 250 ml cream
• 4 tsp vegetable broth
• 2 tsp curry powder
• 2 pinch(s) chili pepper(s), ground
• 1 bunch of parsley
• 1 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Own creation

Peel and wash the potatoes, cut them into eighths, and place them in a 3-liter pot. Add the water and granulated stock and simmer for about 20-25 minutes. Pour the cooked potatoes through a large sieve, reserving the liquid. Return the potatoes to the pot and mash them finely with a potato masher. Add the liquid and stir to form a smooth soup. Stir in the cream and drained peas, season with curry and parsley. Cut the chicken breast into strips, season with salt and pepper, and fry in oil. Add the fried chicken breast to the cream and fold in. Serve the curry cream in deep plates and sprinkle with parsley.