Gratinated curried chicken

Name: Gratinated curried chicken
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 Chicken fillets (approx. 125 g each); 1 TABLESPOON butter/margarine; 7-10 Tbsp salt, white pepper; 200 g Whipped cream; 1-2 TEASPOONS Chicken broth (instant); 1 package Powdered sauce; 7-10 Tbsp Curry sauce; 7-10 Tbsp Grease; 2 tablespoons (30 g) Almond slivers; 7-10 Tbsp Parsley

AUTHOR
Antoine Long

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 Chicken fillets (approx. 125 g each)
1 TABLESPOON butter/margarine
7-10 Tbsp salt, white pepper
200 g Whipped cream
1-2 TEASPOONS Chicken broth (instant)
1 package Powdered sauce
7-10 Tbsp Curry sauce
7-10 Tbsp Grease
2 tablespoons (30 g) Almond slivers
7-10 Tbsp Parsley

Directions

1
Clean, wash and cut the leek into rings. Drain the apricots and collect the juice. Chop the apricots roughly. Wash the meat and pat dry.
2
Fry the meat in hot fat for about 2 minutes on each side. Season and take out. Add cream, 1/4 l water and 5 tbsp. apricot juice to the meat, bring to the boil. Stir in stock and sauce powder
3
Spread the leek and apricots in a greased casserole dish. Place the meat on top. Pour curry sauce over it. Sprinkle everything with almonds
4
Bake gratin in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 35-40 minutes. Garnish with parsley as desired. Rice tastes good with it