Chicken strips in curry-pepper sauce

Name: Chicken strips in curry-pepper sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 can(s) (850 ml) Apricots; 750 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 slightly heaped tbsp. flour; 3-4 Tsp Curry; 150 g Whipped cream; 2 TEASPOONS Chicken broth; 1 TABLESPOON pickled green pepper (glass); 7-10 Tbsp Carambola and kumquats

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 can(s) (850 ml) Apricots
750 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 slightly heaped tbsp. flour
3-4 Tsp Curry
150 g Whipped cream
2 TEASPOONS Chicken broth
1 TABLESPOON pickled green pepper (glass)
7-10 Tbsp Carambola and kumquats

Directions

1
Drain the apricots and collect the juice. Wash the meat, pat dry and cut into strips
2
Heat the oil in a frying pan. Fry the meat in portions until golden brown while turning. Season with salt and pepper. Add all the meat again. If necessary, halve the apricots and add
3
Sprinkle everything with flour and 3 teaspoons of curry and sauté. Stir in just under 1/2 l water, about 100 ml apricot juice, cream, stock and green pepper. Bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and possibly curry. Arrange and garnish. Goes well with rice (e.g. basmati)
4
If you like, a vegetable garnish, e.g. Romanesco or cauliflower, can be added to the shredded meat. Or you can steam spring onions, mushrooms or shallots in frying fat with