Chicken curry with tender wheat

Name: Chicken curry with tender wheat
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Broccoli; 1 Onion; 1 can(s) (425 ml) Apricots; 500 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 250 g Original durum wheat (Ebly); 2 TABLESPOONS Curry; 2 TABLESPOONS Flour; 150 g Whipped cream; 200 ml Poultry broth (instant); 1 can(s) (425 ml) Vegetable corn; 7-10 Tbsp Pepper; 6 Stem(s) Coriander

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Broccoli
1 Onion
1 can(s) (425 ml) Apricots
500 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
250 g Original durum wheat (Ebly)
2 TABLESPOONS Curry
2 TABLESPOONS Flour
150 g Whipped cream
200 ml Poultry broth (instant)
1 can(s) (425 ml) Vegetable corn
7-10 Tbsp Pepper
6 Stem(s) Coriander

Directions

1
Cut broccoli florets from the stalk, wash and drain. Peel onion and cut into strips. Drain the apricots and collect the juice. Wash the meat, dab dry and cut into strips.
2
Heat the oil in a frying pan. Fry the meat for approx. 5 minutes, turning it over. Blanch broccoli in boiling salted water for about 5 minutes, drain. Meanwhile cook Ebly in boiling salted water according to package instructions for about 10 minutes.
3
Add the onion to the meat and fry for another 3 minutes. Sprinkle with curry and flour and sauté briefly. Add cream, apricot juice and stock to the meat. Drain the corn. Add corn, apricots and broccoli to the meat, bring to the boil and season with salt and pepper.
4
Wash coriander, dab dry, pluck leaves from the stems and chop. Arrange Ebly and chicken curry on plates, sprinkle with coriander.