Curry chicken with apricots

Ingredients for 4 servings:

• 2 stalk(s) leeks
• 1 can apricot(s) (425 ml)
• 4 chicken breast fillets
• 1 tbsp butter
• 1 tbsp clarified butter
• Salt and pepper, white
• ¼ liter of water
• 200 g cream
• 2 tsp chicken broth, granulated
• 1 tsp curry powder
• 2 tsp sauce thickener, light
• 2 tsp almond flakes
• Parsley

Instructions

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

Recipe from India

Clean and wash the leeks and cut them into thin rings. Drain the apricots, reserving the juice. Quarter the apricots and arrange them with the leek rings in a greased baking dish. Wash the chicken breast fillets, pat dry, and cut them into small pieces. Fry them in clarified butter for about 2 minutes on all sides, season with salt and pepper, then add them to the apricots and leeks. Deglaze the pan with water. Stir in the cream and 4 tablespoons of apricot juice. Season with granulated stock, curry powder, 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/convection oven) for 35 minutes. Garnish the finished casserole with parsley. Serve with rice.