Chicken Apricot Curry with Rice
Ingredients
- Ingredients
- 500 grams Chicken breasts
- 200 grams Long grain rice
- salt
- 3 carrots
- 1 onion
- 4 ripe Apricot
- 2 Tbsps vegetable oil
- 400 milliliters Chicken broth
- 100 milliliters Whipped cream (at least 30% fat content)
- 100 milliliters Coconut milk
- freshly ground peppers
- 1 tsp Curry powder
- ½ tsp Turmeric
- 3 Tbsps mint (for garnish)
Preparation steps
Rinse the chicken breasts, pat dry and cut into narrow strips. Put the rice in a ratio of 1: 2 in boiling salted water and cook for about 25 minutes until al dente. Meanwhile, peel the carrots and cut diagonally into thin slices. Peel the onion and cut into strips.
Rinse the apricots, then peel, halve, core and also cut into thin strips. In a high-sided pan, heat the oil and fry the chicken strips until golden brown, 3-5 minutes. Remove to a plate, then add the vegetables and sauté for 2-3 minutes. Add the broth, cream, coconut milk, curry powder and turmeric and season with salt and pepper. Cook for 10-12 minutes over medium heat.
Add the chicken and apricot strips to briefly warm through. Pack the cooked rice into a moistened ramekin, then unmold in the middle of preheated plates and distribute the curry around it. Serve garnished with mint leaves.
