Apricot Curried Rice With Chicken Recipe

Name: Apricot Curried Rice With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g Minute Rice (amount is for uncooked); 1 large red bell pepper, seeded,cut in 2 cm pieces; 1 bunch green onion, in 3 cm long slices; 300 g fresh apricots, stoned and quartered; 4 boneless skinless chicken breast halves (about 700 grams); salt and pepper, to taste; canola oil (as needed); 4 tablespoons sweet and sour chili sauce; 3 -4 teaspoons mild curry powder; 200 ml clear vegetable stock; 300 g frozen peas, thawed

Servings: persons

250 g Minute Rice (amount is for uncooked)
1 large red bell pepper, seeded,cut in 2 cm pieces
1 bunch green onion, in 3 cm long slices
300 g fresh apricots, stoned and quartered
4 boneless skinless chicken breast halves (about 700 grams)
salt and pepper, to taste
canola oil (as needed)
4 tablespoons sweet and sour chili sauce
3 -4 teaspoons mild curry powder
200 ml clear vegetable stock
300 g frozen peas, thawed

1
Cook rice and keep warm according to package directions.
2
Season chicken breasts with a little salt& pepper to taste.
3
Heat 2 tsp oil in a heated skillet.
4
Add chicken breasts and brown 3 minutes per side, then remove from the pan.
5
Spread chili sauce all over both sides of the chicken.
6
Place chicken into a heavy,ovensafe pan and place in a preheated oven at 200 C on the second rack, and roast for 10 minutes or until chicken is cooked through (the thicker your chicken breasts, the longer it will take).
7
In the same pan you cooked the chicken in, heat another 2 tsp of oil.
8
Saute the green onions and the peppers for about 3 minutes, remove from the pan to a dish.
9
Add another tsp of oil (if needed) and saute the apricots 1-2 minutes, then remove to the same dish as the peppers and the onions.
10
Add another tsp of oil (if needed), and saute the rice and the curry powder, stirring constantly to mix well, for about 2 minutes.
11
Pour in the stock and bring to a boil.
12
Return all the sauteed vegetables and the apricots, along with the peas to the pan and cook together until heated.
13
Serve with the chicken.
14
Note*: If you prefer things more spicy, feel free to add some hot curry powder or use spicier chili sauce.
15
In Germany, sweet& sour chili sauce is usually more like the sweet& sour duck sauce you can buy from La Choy in the grocery stores in America- it has little bits of red bell pepper in it.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250 g Minute Rice (amount is for uncooked), 1 large red bell pepper, seeded,cut in 2 cm pieces, 1 bunch green onion, in 3 cm long slices, 300 g fresh apricots, stoned and quartered, and more.

Yes, Apricot Curried Rice With Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apricot Curried Rice With Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions