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Quick chicken and apricot curry

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Ingredients for 4 servings:

  • 400 g chicken breast
  • 1 bunch of spring onions
  • 2 bell peppers, green
  • 250 g apricot(s) from the can
  • 400 ml coconut milk
  • 1 tbsp desiccated coconut
  • 1 tbsp mango chutney
  • 1 tbsp curry powder
  • 1 tbsp soy sauce
  • 1 tbsp vegetable oil

Instructions

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

Rinse the chicken, pat dry, and cut into thin strips. Wash, trim, and strip the bell peppers and spring onions. Drain the apricots, let them drain well, and cut them into thin wedges. Briefly but vigorously fry the chicken, bell peppers, spring onions, and curry powder in a pan with the vegetable oil. Add the coconut milk and mango chutney to the pan, bring to a boil, and simmer for about five minutes. Season with soy sauce, add the apricots, and heat briefly. Serve the curry on plates, sprinkle with desiccated coconut, and serve immediately. Naan bread goes very well with it.

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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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