Spicy chicken and peach curry

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 small can of peach(s)
• 1 cup whipped cream
• 200 g cream cheese spread
• 1 bunch of spring onions
• 2 garlic cloves
• 1 can coconut milk
• 1 tbsp honey
• 3 tbsp curry
• ½ tsp chili powder (to taste)
• 1 ½ tsp, heaped vegetable stock
• 2 chili peppers (to taste)
• 1 ½ tsp cornstarch
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Wash the meat and pat dry. Cut into bite-sized pieces and season with pepper. Fry in a little oil in a pan. When it starts to brown slightly, add the honey. Chop the spring onions, chilies, and garlic, add them, and sauté briefly. Drain the peaches, cut them into small pieces, and sauté them as well. Add the curry and sauté everything briefly. Deglaze with cream. Add the cream cheese and coconut milk and let it melt. Add the cornstarch (it’s best to mix it with a little water first until smooth, so it doesn’t clump). Bring everything to a boil and season with salt, pepper, vegetable stock, chili powder, or chili flakes. Tastes best with rice.