Peach curry

Ingredients for 3 servings:

• 600 g chicken breast fillet(s) or turkey breast
• 1 bunch of spring onions
• 1 bell pepper(s), red, orange or yellow
• 2 garlic cloves
• 5 peach(s), fresh
• 2 cans of coconut milk and/or whipped cream
• 2 tsp, heaped curry paste, yellow or red
• e.g. chili pepper(s)
• 2 tsp curry powder
• 2 tsp, heaped peanut butter
• Salt
• Peanut oil or sesame oil for frying
• coriander
• 1 pinch of cinnamon
• cardamom
• 2 tbsp honey, optional
• 1 cup(s) basmati rice
• butter
• 1 tsp, heaped curry paste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

quick and easy

Dice the meat and fry in peanut/sesame oil until the moisture has evaporated and the meat is browned. Then, over medium heat, add the sliced ​​leeks, diced bell peppers, and chili peppers. Press the garlic cloves through a press and add them as well. Add a pinch of salt and fry briefly, adding a little more oil if necessary. Then add the sliced ​​peaches—pitted, of course. I had small windfall fruit, so quartering them was sufficient. Add coconut milk and/or heavy cream. Add curry paste and peanut butter, along with curry powder and other spices. Cover and simmer the curry over low heat. Honey is only really necessary if the peaches are still sour. Meanwhile, sweat the basmati rice in a little butter. Add the curry paste. When the rice has turned translucent, add twice the amount of water, add a little salt, and bring to a brief boil uncovered. Then let the rice simmer on a very low heat with the lid on until the water has evaporated.