Chicken breast with curry sauce

Name: Chicken breast with curry sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 8 small chicken fillets (approx. 100 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 can(s) (425 ml) Apricots; 1 collar Spring onions; 150 g Mushrooms; 1 (250 ml) bottle of mild curry sauce; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Herbs

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
8 small chicken fillets (approx. 100 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 can(s) (425 ml) Apricots
1 collar Spring onions
150 g Mushrooms
1 (250 ml) bottle of mild curry sauce
7-10 Tbsp Sweet peppers
7-10 Tbsp Herbs

Directions

1
Cook the rice in boiling salted water for about 20 minutes. Wash chicken fillets and dab dry. Season with salt and pepper. Heat oil in a pan. Fry meat in it for about 15 minutes at medium heat.
2
Turn it over once in a while. Drain the apricots on a sieve and collect the juice. Cut the apricot halves into slices. Clean, wash and chop the spring onions. Wash, clean and halve the mushrooms.
3
Take the meat out and keep it warm. Sauté spring onions and mushrooms in frying fat. Add curry sauce and half of the apricot juice and heat. Add the apricot slices. Season to taste with salt and pepper.
4
Arrange rice, chicken breast and curry sauce on plates. Sprinkle paprika over the rice. Garnish with herbs.