Chicken slices with apricots

Name: Chicken slices with apricots
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml/ reduction weight: 240 g) Apricots; 20 g pickled green pepper; 800 g Chicken filet; 200 g Basmati rice; 2 TABLESPOONS Oil; 2 TABLESPOONS Flour; 2 TABLESPOONS Curry Powder; 450 ml Vegetable broth (instant); 150 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Carambola, kumquat and marjoram

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml/ reduction weight: 240 g) Apricots
20 g pickled green pepper
800 g Chicken filet
200 g Basmati rice
2 TABLESPOONS Oil
2 TABLESPOONS Flour
2 TABLESPOONS Curry Powder
450 ml Vegetable broth (instant)
150 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Carambola, kumquat and marjoram

Directions

1
Drain the apricots and pepper separately, collecting the apricot juice. Wash the meat, dab dry and cut into strips. Cook rice in boiling salted water for 12-14 minutes.
2
In the meantime, heat oil in a pot. Fry the meat in portions, turning it over, until golden brown and remove. Add the apricots, fry briefly and remove. Dust the frying fat with flour and sauté while stirring.
3
Sprinkle curry over it, add stock, 100 ml apricot juice and cream, stirring gradually. Add meat, apricots and pepper and simmer for 3-4 minutes. Drain the rice and let it drain.
4
Season the shredded meat with salt and curry. Serve with rice. Serve garnished with carambola, kumquat slices and marjoram.