Curry chicken casserole

Name: Curry chicken casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Leek sticks (leek; approx. 500 g); 1 can(s) (425 ml) Apricots; 4 (approx. 500 g) Chicken filets; 20 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Whipped cream; 1-2 TEASPOONS clear chicken stock (instant); 1 package Delicious curry sauce; 30 g Almond slivers; 7-10 Tbsp Parsley; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Leek sticks (leek; approx. 500 g)
1 can(s) (425 ml) Apricots
4 (approx. 500 g) Chicken filets
20 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Whipped cream
1-2 TEASPOONS clear chicken stock (instant)
1 package Delicious curry sauce
30 g Almond slivers
7-10 Tbsp Parsley
7-10 Tbsp Grease

Directions

1
Clean, wash and cut the leek into rings. Drain the apricots on a sieve and collect the juice. Cut the apricots into slices. Wash the chicken fillets and dab them dry.
2
Heat the fat in a pan and fry the fillets on each side for about 2 minutes. Season with salt and pepper and remove. Add cream, 1/4 litre water and 5 tablespoons apricot juice.
3
Bring to the boil, stir in stock and sauce powder and bring to the boil again briefly. Remove from the stove. Put the leek and apricots into a greased baking dish and place the chicken fillets on top. Pour curry sauce over them and sprinkle with almonds.
4
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 35-40 minutes. Serve garnished with parsley as desired.