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🍽️ Chicken Strips with Curry Bulgur, Apricot Coconut Cream, and Roasted Cashews

688 kcal · 30 min · 4 servings

Ingredients

• Oranges 2 pcs
• Dried pitted soft apricots 200 g
• Coconut milk 300 ml
• Yellow onions 1 pc
• Oil 6 tbsp
• Bulgur 300 g
• Curry powder 2 tbsp
• Vegetable broth 500 ml
• Carrots 2 pcs
• Fresh parsley 20 g
• Cashew nuts 60 g
• Salt pinch
• Chicken breast fillets 600 g
• Ground black pepper pinch

Instructions

1. 1. Cut the oranges in half and squeeze out the juice.
2. 2. Roughly chop the apricots into small pieces.
3. 3. Pour the orange juice and coconut milk into a pot.
4. 4. Bring the mixture in the pot to a boil.
5. 5. Set aside 75 grams of the chopped apricots.
6. 6. Mix the remaining apricots with the hot liquid in a tall container.
7. 7. Set the sauce aside.
8. 8. Clean the pot thoroughly.
9. 9. Halve the onion and peel it.
10. 10. Dice the onion finely.
11. 11. Heat 2 tablespoons of oil in the cleaned pot over medium heat.
12. 12. Sauté the onions and the remaining apricots until translucent for about 3 minutes.
13. 13. Add the bulgur and curry powder.
14. 14. Toast the mixture for about 1 minute.
15. 15. Pour in the broth.
16. 16. Bring the bulgur to a boil.
17. 17. Remove the pot from the heat.
18. 18. Let the bulgur swell covered for approx. 15 minutes.
19. 19. Peel the carrots.
20. 20. Grate the carrots roughly.
21. 21. Wash the parsley.
22. 22. Shake the parsley dry.
23. 23. Pluck the parsley leaves from the stems.
24. 24. Chop the parsley leaves roughly.
25. 25. Roughly crush the cashew nuts.
26. 26. Rinse the chicken breasts.
27. 27. Pat the meat dry with a kitchen towel.
28. 28. Cut the chicken breasts lengthwise into strips.
29. 29. Season the chicken strips with salt.
30. 30. Heat 2 tablespoons of oil in a frying pan over medium heat.
31. 31. Roast the cashew nuts in the pan for about 2 minutes.
32. 32. Season the roasted cashews with salt.
33. 33. Let the cashews drain on kitchen paper.
34. 34. Heat another 2 tablespoons of oil in the pan on the highest setting.
35. 35. Sear the meat all over for about 2 minutes.
36. 36. Set the meat aside on a large plate.
37. 37. Bring the apricot sauce in the pan drippings to a boil once over medium heat.
38. 38. Reduce the temperature immediately.
39. 39. Add the chicken.
40. 40. Warm the chicken for approx. 2 minutes over low to medium heat.
41. 41. Season the chicken with salt and pepper to taste.
42. 42. Fluff the bulgur with a fork.
43. 43. Add the grated carrots to the bulgur.
44. 44. Add the chopped parsley to the bulgur.
45. 45. Season the bulgur with salt and pepper to taste.
46. 46. Plate the chicken breast.
47. 47. Add the apricot coconut sauce.
48. 48. Add the curry bulgur.
49. 49. Garnish the dish with the roasted cashew nuts.

Nutrition per serving

• kcal: 688
• Protein: 43 g · Fett/Fat: 32 g · Carbs: 59 g