Chicken curry with peppers and apples

Ingredients for 4 servings:

• 1 garlic clove(s)
• 2 large bell peppers, red
• 1 bunch of spring onions
• 700 g chicken breast fillet(s)
• 2 tbsp sunflower oil
• 3 tbsp curry powder
• 300 ml chicken broth, alternatively vegetable broth
• 2 apples, sour (e.g. Boskoop)
• 200 g cream yogurt, 10% fat
• Salt and pepper, black
• ½ bunch parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and chop the garlic clove. Prepare the bell peppers and cut them into larger cubes. Prepare the spring onions and cut them into rings. Wash the chicken, pat dry, and cut them into large cubes. Heat the oil in a large pot or deep frying pan and briefly fry the meat in batches over high heat. Remove from the pan and season with salt and pepper. Roast the curry in the frying fat over low heat for 1 minute, pour in the stock, add the diced bell peppers, bring everything to a boil, and simmer for 3 minutes. Meanwhile, peel, core, and dice the apples. Add the meat, spring onions, and apples to the stock. Cover and simmer over low heat for about 12 minutes. Stir the creamy yogurt into the pot, heat through, and season with salt and pepper. Sprinkle with parsley to serve. Serve with rice or flatbread. Tip: If you like it spicier, add a red chili pepper.