Summary

Ingredients

• 500 g broccoli
• 1 medium onion (s)
• 1 small Can / s apricot (s)
• 500 g chicken fillet (s)
• 2 tablespoons oil
• Salt and pepper, whiter
• 1 teaspoon curry
• 2 tablespoon flour
• 150 g whipped cream
• 1 tablespoon poultry stock, instant
• 1 can corn kernels
• Parsley, chopped
• Water (salt water)

Print Recipe Pin Recipe

Instructions

1. Trim, wash and cut the broccoli into florets. Peel and chop the onion. Drain the apricots and collect the juice. Wash the chicken fillet, pat dry and cut into small strips.
2. Heat the oil in a pan and fry the meat while turning. Cook the broccoli in salted water for about 5 minutes and then drain. Add the onions to the meat and fry with them. Scatter curry and flour over it and sweat. Deglaze with the cream, 1/4 L water and the apricot juice from the can and stir in the broth.
3. Drain the corn and add to the meat along with the broccoli and apricots. Bring everything to the boil, then season with salt and pepper. If you like, you can chop some parsley and sprinkle it over the dish.