Chicken breast in apricot curry sauce

Ingredients for 4 servings:

• 4 chicken breasts (chicken fillets)
• 4 tbsp apricot(s), dried
• 1 tbsp curry, Madras curry, hot
• 1 tsp cumin
• 2 spring onions
• 1 clove(s) garlic
• 4 tbsp crème fraîche
• butter
• salt and pepper
• 500 ml chicken broth
• 1 can chickpeas

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Melt the butter in a large, deep frying pan, briefly toss the finely chopped onions and garlic clove in the butter. Lightly rub the chicken breasts with the curry powder and fry in the hot onion butter for 4 minutes on one side, then 4 minutes on the other. Remove from the pan and cover with tin foil. Add more curry to the pan and deglaze with chicken stock. Add the apricots to the sauce, season with cumin, salt, and pepper to taste. Simmer gently for 10 minutes. Then turn off the heat, but leave the pan on the hot hob. If using gas, reduce the heat to the lowest possible. Add the chicken breasts to the sauce, drain a can of chickpeas, and add the chickpeas to the sauce. Cover and let stand for 15 minutes. Do not boil again! Finally, thicken the sauce with crème fraîche, and season again with curry and cumin if desired. Serve with basmati rice and/or flatbread. Instead of chicken breasts, you can also use chicken livers. After frying, leave the livers in the sauce and do not remove them.