Summary

Ingredients

• 500 g chicken breast fillet (s)
• 1 onion (s) (vegetable onion)
• 1 can fruit cocktail
• 1 tablespoon flour
• 3 teaspoons curry powder
• 0.25 liter ¼ chicken stock, instant
• 1 cup cream
• some lemon juice
• salt
• sugar

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Instructions

1. Cut chicken breast fillets into bite-sized pieces.
2. Heat a large pan over medium-high heat. Fry the chicken pieces for 2-3 minutes until browned.
3. Peel and halve the onion, cut into thin slices, add to the pan, and cook for 5 minutes until soft.
4. Drain the fruit from the canned fruit cocktail and add it to the pan. Optionally, add a little of the juice as well.
5. Sprinkle the flour over the mixture and cook for 1 minute, then stir in the curry powder.
6. Pour in the chicken stock, scraping up any browned bits from the bottom of the pan.
7. Stir in the cream and simmer for 5 minutes, stirring occasionally, until the chicken reaches 74°C / 165°F.
8. Add a dash of lemon juice and season with salt and sugar to taste.
9. Serve with rice.