Curry – Chicken with Apricots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 leeks
- 1 can apricot (s) (425 ml)
- 4 chicken breast fillet (s)
- 1 tablespoon butter
- 1 tablespoon clarified butter
- Salt and pepper, whiter
- 0.25 liter ¼ water
- 200 g cream
- 2 teaspoons chicken broth, grained
- 1 teaspoon curry powder
- 2 teaspoons sauce thickener, light
- 2 teaspoons almond flakes
- parsley
Print Recipe
Pin Recipe Instructions
- Clean and wash the leek and cut into thin rings. Drain the apricots while collecting the juice. Quarter the apricots and spread them with the leek rings in a greased baking dish. Wash the chicken breast fillets, pat dry and cut into small pieces. Fry in the clarified butter for about 2 minutes, season with salt and pepper, then add to the apricots and leeks.
- Deglaze the roasting set with water. Stir in the cream and 4 tablespoon apricot juice. Season to taste with granulated broth, curry, salt and pepper. Stir in the sauce thickener. Pour the curry sauce over the meat and sprinkle with flaked almonds.
- Bake in a preheated oven (170 ° C fan oven) for 35 minutes. Garnish the finished casserole with parsley.
- Rice tastes good with it.
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