Coconut – Apricot – Chicken

Ingredients for 6 servings:

• 800 g chicken breast fillet(s)
• 3 m.-large carrot(s)
• 1 gr. can/n apricot(s), drained
• 1 can cashew nuts, salted
• 1 onion(s)
• 2 cloves garlic
• 1 can coconut milk
• 100 ml meat broth or vegetable broth (strong)
• Salt
• Pepper, white
• curry powder
• Chili, dried
• 2 tbsp oil, for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

fruity, spicy, Asian-inspired – very quick

Cut the chicken breast fillets into bite-sized pieces (turkey breast fillet strips work too). Peel the carrots and cut them into slices or strips. Cut the apricots into strips. Peel and dice the onion and garlic. Heat oil in a wok or pan (I use Alba oil) and sauté the onion and garlic cubes until translucent. Add the meat and fry. Once the meat has browned all over, add the carrots. Briefly toss everything together again. Add the cashew nuts. Deglaze with a can of coconut milk and the meat broth. Season generously with salt, pepper, curry powder, and chili (I use the spice grinder for the chili, but you can also add the chili whole and fish it out later… since we like very spicy food…). Simmer for about 10 minutes over medium heat. After 10 minutes, season again and then add the apricot strips. Stir briefly. Now let it simmer for 5 minutes over low heat, stirring slowly, or the apricot strips will break and it won’t look as good (it’ll turn into a nasty mess). Serve with flatbread or rice. For those who want a lot of sauce, use 2 cans of coconut milk and 200 ml of broth.