Chicken curry casserole

Ingredients for 4 servings:

• 2 leeks (approx. 500 g)
• 1 can apricot(s)
• 4 chicken fillets (approx. 500 g)
• 20 g margarine
• salt and pepper
• 200 g whipped cream
• 1 tsp instant chicken broth
• 1 package of curry sauce for 1/4 l liquid
• 30 g almond sticks
• 1 tbsp parsley
• Fat for the mold
• ¼ liter of water
• 5 tbsp apricot juice from the can

Instructions

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

Cut the leek into rings, wash, and drain. Drain the apricots, reserving the juice. Cut the apricots into wedges. Wash and pat dry the chicken fillets. Heat the fat in a pan and sear the fillets vigorously for about 2 minutes on each side. Season with salt and pepper and remove from the pan. Stir in the pan juices, then loosen the pan juices with cream, 1/4 l water, and 5 tablespoons of apricot juice, then bring to a boil. Stir in the stock and gravy powder, bring to a boil briefly, then set aside. Layer the leek and apricots in a greased baking dish. Add the chicken fillets and cover with curry sauce. Sprinkle with almond slivers on top and bake in a preheated oven (top/bottom heat: 200°C, fan: 175°C) for 35–40 minutes. Sprinkle with chopped parsley. Rice goes best with this dish.