Chicken curry with snow peas and nectarines

Ingredients for 4 servings:

• 600 g chicken breast fillet(s), shredded
• 2 onions
• 2 cloves garlic
• 200 g sugar snap peas
• 2 nectarines
• 3 carrots
• 300 ml coconut milk
• 3 tbsp vegetable oil
• 2 tbsp curry powder
• 150 g natural yogurt, 1.5%
• 2 tbsp mango chutney
• e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

in a yogurt-mango-chutney marinade

Rinse the meat under cold water, pat dry, season with salt and pepper, and fry in a pan with a tablespoon of vegetable oil. The meat shouldn’t brown, as otherwise it will dry out quite quickly. In the meantime, peel and dice the onions and garlic cloves. Remove the meat from the pan and set aside. Fry the onions and garlic in the remaining frying fat (you can also add a little more oil to the pan so the onions and garlic don’t burn) and sprinkle with curry. Sauté for about 2-3 minutes. Remove the onion mix from the pan, mix with the yogurt and mango chutney, and marinate the meat in it for 15 minutes. Meanwhile, peel and slice the carrots, wash the snow peas, and wash, trim, and slice the nectarines. Fry the peas and carrots in the remaining oil for about 5-7 minutes. The pods will still be quite firm afterward (if you don’t like them, cook them in boiling salted water for about 3 minutes beforehand). Now add the nectarines and coconut milk and simmer for about 5 minutes. Add the meat and marinade and let it stand for 5 minutes. Serve with couscous or rice.