Chicken breast with peach

Ingredients for 4 servings:

• 750 g chicken breast fillet(s)
• 1 small onion(s)
• ⅛ celeriac or less
• 1 tsp curry paste, yellow
• 1 small can of peach(s), naturally sweet
• 1 shot of sherry vinegar, apple cider vinegar or herb vinegar
• ½ cup crème fraîche
• ½ bunch of spring onions
• some oil or fat for frying
• salt and pepper
• e.g. curry powder
• e.g. paprika powder
• n. B. Coriander leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Chop the onion and celery into the finest pieces possible or grate them. Drain the peaches and slice them, reserving the juice. Cut the chicken into bite-sized pieces. Brown them in a pan with a little oil or fat. Add the onion and celery and fry until the onions are translucent. Stir in the curry paste (the amount depends on how spicy you want the dish). Deglaze with a good splash of vinegar and simmer slightly. Deglaze with the peach juice and reduce the heat. Add the peach slices to the pan. Stir in the crème fraîche and thicken the sauce slightly if necessary, or thin it with cream. Season to taste with salt, pepper, curry powder, paprika, and coriander. Sprinkle with finely chopped spring onions before serving. Serve with good rice.