Curry Chicken Casserole


Rating: 3.80 / 5.00 (15 Votes)


Total time: 45 min

Servings: 5.0 (servings)

Ingredients:














Instructions:

For the curry chicken casserole, wash the leeks and cut into fine rings. Cut apricots into narrow wedges.

Fry the chicken fillets in a pan with a little oil for about 2 minutes on each side until golden brown. Season with salt and pepper and remove from the pan.

Deglaze the pan with cream and chicken stock. Bring to the boil briefly and stir in the curry powder. Bring to the boil again, stirring constantly, then remove from the heat.

Grease a baking dish with butter. First layer the leek rings, then the apricot slices and finally the chicken fillets. Pour over the curry sauce and sprinkle with the almond slivers.

Bake in the preheated oven on the middle shelf at 200°C for about 35 minutes. Serve the curry chicken casserole sprinkled with parsley.

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