Turkey breast with curry, coconut, and peach sauce

Ingredients for 6 servings:

• 500 g chicken breast or turkey breast
• 1 can coconut milk, approx. 200 ml
• 2 m.-sized onion(s)
• 1 bell pepper(s), red or yellow
• 1 can peach(s), with juice
• 2 tbsp curry powder
• 2 tbsp flour, or sauce thickener
• 1 cup of cream
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A delicious, fresh meal even for hot days.

Cut the chicken breast slightly smaller than the size of a goulash. Fry it in a non-stick pan over medium heat in a little oil until it draws water (6 minutes). When the meat is cooked through, add the finely chopped onions. After 3 minutes, add the chopped bell pepper. Stir everything well and cook for 3 minutes. Remove the peaches from the can and deglaze the meat pan with the peach juice. Place everything in a large pot and add enough water to cover the ingredients by a finger’s width. Add the coconut milk and stir well. Season with salt, pepper, and curry powder. Simmer for 15 minutes. Add 1 cup of cream and stir well. Chop the peaches and add them as well. Thicken the sauce with a sauce thickener or flour/water to achieve the desired consistency. Bring to a boil for another 5 minutes and serve. Serve with basmati rice.