Chicken curry in coconut milk

Name: Chicken curry in coconut milk
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g Chicken filet; 150 g Spring onions; 500 g Apricots; 250 g Long grain rice; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 2 TEASPOONS Curry; 600 ml Vegetable broth (instant); 100 g Whipped cream; 50 ml Coconut milk (sweetened); 7-10 Tbsp ground cilantro; 7-10 Tbsp freshly ground black pepper; 1 pinch Sugar; 2 TABLESPOONS sauce thickener; 7-10 Tbsp Mint and coriander

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g Chicken filet
150 g Spring onions
500 g Apricots
250 g Long grain rice
7-10 Tbsp Salt
2 TABLESPOONS Oil
2 TEASPOONS Curry
600 ml Vegetable broth (instant)
100 g Whipped cream
50 ml Coconut milk (sweetened)
7-10 Tbsp ground cilantro
7-10 Tbsp freshly ground black pepper
1 pinch Sugar
2 TABLESPOONS sauce thickener
7-10 Tbsp Mint and coriander

Directions

1
Wash the meat, dab dry and dice. Clean and wash spring onions and cut into thick slices. Wash and stone the apricots and cut them into slices. Put rice in 500 ml boiling salted water, bring to the boil, cover and let it swell for about 20 minutes at low heat.
2
Heat the oil in a large frying pan and fry the meat thoroughly, turning it over. Add spring onions and apricots and fry briefly while turning. Dust with curry and deglaze with stock, cream and coconut milk.
3
Bring to the boil and simmer for about 8 minutes. Season with coriander, salt, pepper and sugar. Bring to the boil, stir in sauce thickener, bring to the boil again. Serve rice and chicken curry garnished with mint and coriander as desired.