Chicken Breasts With Coconut And Apricot Curry And Brown Rice Recipe

Name: Chicken Breasts With Coconut And Apricot Curry And Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups apricots in juice, drained and juice saved; 1 1/3 cups brown rice; 4 chicken breast fillets cut widthways into pieces; 2 13/16 tablespoons butter; 5/8 cup desiccated coconut; 2 tablespoons curry powder; 1 tablespoon flour; 1 cup chicken stock instant; 4 tablespoons whipping cream; white pepper

Servings: persons

1 3/4 cups apricots in juice, drained and juice saved
1 1/3 cups brown rice
4 chicken breast fillets cut widthways into pieces
2 13/16 tablespoons butter
5/8 cup desiccated coconut
2 tablespoons curry powder
1 tablespoon flour
1 cup chicken stock instant
4 tablespoons whipping cream
white pepper

1
Drain apricots and reserve juice. Bring 4 cups of salted water to boil in a saucepan. Add the rice and cook over low heat for about 25 minutes. Heat the butter in a pan, and gently saute the chicken fillets until golden brown all over. Cover pan and cook for for another 15 minutes over low heat.
2
Remove the chicken and keep warm. Add the shredded coconut and curry to the meat juices and cook briefly, stirring well. Add the flour and cook briefly. Add the apricot juice and chicken broth and stir.
3
Bring the sauce to a boil, adding the cream before it gets too hot and season to taste. Heat the apricots thoroughly in the sauce and arrange the chicken breasts on top and season with white pepper. Serve with rice.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 3/4 cups apricots in juice, drained and juice saved, 1 1/3 cups brown rice, 4 chicken breast fillets cut widthways into pieces, 2 13/16 tablespoons butter, and more.

Yes, Chicken Breasts With Coconut And Apricot Curry And Brown Rice 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.

Chicken Breasts With Coconut And Apricot Curry And Brown Rice

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