Summary

Ingredients

• 4 chicken breasts (chicken fillets)
• 4 tablespoon apricot (s), dried
• 1 tablespoon curry, madras curry, hot
• 1 teaspoon cumin
• 2 spring onion (s)
• 1 clove garlic
• 4 tablespoon crème fraîche
• butter
• salt and pepper
• 500 ml chicken broth
• 1 can chickpeas

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Instructions

1. Melt the butter in a large deep pan, briefly toss the finely chopped onions and the clove of garlic in the butter.
2. Lightly rub the chicken breasts with the curry powder, fry in the hot onion butter for 4 minutes first on one side, then for 4 minutes on the other side. Remove and cover with foil.
3. Add more curry to the pan, deglaze with the chicken stock. Add the apricots to the sauce, season with cumin and salt and pepper. Simmer gently for 10 minutes. Then turn off the heat, but leave the pan on the hot plate. When using gas, place the pan on the smallest possible flame.
4. Add the chicken breasts to the sauce, drain a can of chickpeas and add the chickpeas to the sauce. Cover everything and let it stand for 15 minutes. Don`t cook anymore! At the end, bind the sauce with creme fraiche, if necessary season again with curry and cumin.
5. This goes well with basmati rice and / or flatbread.
6. Instead of chicken breasts, you can also use chicken liver, then leave the liver in the sauce after searing and not take it out.