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Chicken breast in curry-apricot cream sauce

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Ingredients for 2 servings:

  • 2 chicken breast fillets, approx. 180 g each
  • 100 g soft apricots, diced
  • 25 g desiccated coconut
  • 150 ml water
  • 150 g cream
  • 1 tbsp, heaped butter
  • 1 tbsp curry powder
  • some chicken broth, granulated
  • n. B. Sauce thickener

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes

simple, spicy, fruity

Mix the apricot cubes with desiccated coconut and water and let soak for 1 hour. Wash and dry the chicken breast. Heat butter in a pan, brown the chicken breast well, then remove. Lightly sauté the curry powder in the frying fat, then deglaze with cream and the soaked apricots. Season with instant chicken stock, add the chicken breasts, and cook with the lid on for about 8-10 minutes. If desired, add a little thickener to thicken the mixture. Serve with basmati rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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