Chicken breasts with curry apricots and natural rice
easy
30 mins
30 mins
Ingredients
- 1 can(s) (425 ml) Apricots
- 7-10 Tbsp Salt
- 250 g Natural rice
- 4 Chicken filets
- 40 g Butter or margarine
- 50 g Coconut flake
- 2 TABLESPOONS Curry
- 1 TABLESPOON Flour
- 1/4 l clear chicken stock (instant)
- 4 TABLESPOONS Whipped cream
- 7-10 Tbsp white pepper
Directions
- 1
Drain the apricots on a sieve. Collect the juice. Halve the apricots. Bring 1 litre of salted water to the boil in a saucepan. Add rice and cook over low heat for about 25 minutes. In the meantime wash chicken breasts, pat dry and cut into fillets. Heat the fat in a frying pan, fry the chicken fillets until golden brown all around and cook in the closed pan for another 15 minutes at low heat.
- 2
Remove the meat and keep warm. Add the grated coconut and curry to the stock and fry briefly while turning. Add flour and sweat briefly. Add apricot juice and chicken stock and mix. Bring the sauce to the boil, refine with cream and season with salt and pepper. Warm the apricots in the sauce and serve with the chicken breasts. Serve drained rice with it
- 3
Dishes: Porcelaine d`Auteuils
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