Chicken curry

Ingredients for 4 servings:

• 400 g chicken strips
• 600 ml coconut milk
• 200 g sour cream
• 1 tbsp curry paste, red
• 250 g peach(s), from the can, drained
• 1 large onion(s), red
• 2 pointed peppers
• 1 can chickpeas, approx. 400 g
• 2 tsp, heaped curry powder
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cut the chicken into small pieces, fry, and add a little salt. Dice the onion and fry. Finely dice the garlic, add it, and fry briefly. Deglaze with the coconut milk and simmer gently. Stir in the sour cream and red curry paste. Simmer for 15 minutes. Drain the peaches and chop them. Dice the bell peppers. Finally, add the peaches, chickpeas, bell peppers, and curry powder and simmer briefly. Season with salt and pepper, if desired. Serve with rice or noodles.