Indian gourmet pan Bollywood

Ingredients for 3 servings:

• 500 g chicken breast fillet(s)
• 1 can peach(s) or apricots with juice, diced
• 1 large red bell pepper, cut into strips
• 1 handful of peas, frozen
• 1 large onion(s)
• ½ tsp cayenne pepper
• ½ tsp paprika powder, hot
• ¼ tsp ginger powder
• 1 tbsp curry powder, e.g. Madras curry
• 2 tbsp mango chutney
• ½ bag(s) of cheese, grated
• 1 tbsp flour
• 3 tbsp butter
• 1 cup of cremefine, or crème fraîche
• 250 ml chicken broth
• 1 large onion(s), diced
• 1 cup Basmati
• 1 clove(s) garlic, chopped

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Chicken with fruity-spicy curry sauce and cheese gratin

Cut the meat into bite-sized pieces. Mix the flour with the ginger, paprika, cayenne pepper, and curry powder, and coat the chicken fillet pieces in it. Heat 2 tablespoons of butter in a large, ovenproof skillet, brown the meat, and remove. Heat the remaining butter and briefly sauté the onion, garlic, and paprika. Add the meat back in and deglaze with about half a cup of peach juice, scraping up any juices from the bottom of the pan. Now add the mango chutney and stock and simmer gently for about 5 minutes. Meanwhile, bring a cup of basmati rice to a boil with twice the amount of water and a little salt. Cook according to the package instructions until the water is absorbed by the rice. Add the peas and peach pieces to the skillet, cook for another 5 minutes, and stir in the Cremefine. Season generously with salt, a little sugar, and curry powder, and stir in the rice. Add a little milk or water if necessary to prevent it from becoming dry. Sprinkle the cheese over the top and bake in the oven for 10 minutes, until the cheese has melted. Variations: This dish also tastes great with bananas and/or cocktail fruit in the sauce; you can also use coconut milk instead of Cremefine. The cheese can be omitted, and the rice can also be served separately.