Cut chicken breast fillet and peach halves into 2 cm cubes.
Cut the white and light green of the spring onions diagonally into fine rings. Heat oil in a frying pan. Season the chicken with salt and pepper and brown in the oil. Add the white spring onions and curry and fry for ½ minute. Pour in the vegetable broth and cream, bring to a boil and simmer uncovered over a gentle heat for 4-5 minutes. Season to taste with salt, pepper and canned peach juice.
Add the peaches and let them get hot in the sauce. Serve sprinkled with green scallions, along with basmati rice.
