Chicken Breasts With Coconut And Apricot Curry And Brown Rice - cooking recipe

Ingredients

425 ml can apricots in juice, drained and juice saved
250 g brown rice
4 None chicken breast fillets, cut widthways into pieces
40 g butter
50 g desiccated coconut
2 tbsp curry powder
1 tbsp flour
1/4 litre instant chicken stock
4 tbsp whipping cream
None None white pepper

Preparation

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.
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.
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.