Chicken Ragout with Curry and Apricots

Ingredients

• 500 g chicken breast fillet
• 200 g long-grain rice
• Salt
• 3 Carrots
• 1 onion
• 4 ripe apricots
• 2 tbsp plant oil
• 400 ml Poultry broth
• 100 ml heavy cream (at least 30% fat)
• 100 ml coconut milk
• pepper (ground)
• 1 tsp curry powder
• 0.5 tsp turmeric
• 3 tbsp mint (for garnish)

Instructions

1. 1.

   Wash the chicken breasts, pat dry and cut into thin strips. Cook the rice in a 1:2 ratio of water to rice with salt for about 25 minutes until al dente. Meanwhile peel the carrots and slice diagonally into thin rounds or shave them. Peel the onion and cut into strips. Wash, peel, halve, pit, and slice the apricots into thin strips.

2. 2.

   Heat oil in a high-sided pan and brown the chicken strips for 3-5 minutes. Remove, add the vegetables and sauté for 2-3 minutes. Add broth, cream, coconut milk, salt, pepper, curry powder and turmeric; simmer on medium heat for 10-12 minutes. Add the chicken and apricot slices and warm briefly. Press cooked rice into a damp bowl, pour onto preheated plates, and swirl the curry around it. Garnish with mint leaves and serve.