Chop onion & pepper and soften gently in the oil. Add 1 teaspoon of salt.
Cut chicken into bite sized pieces and add to the pan once the onions and pepper are soft. Cook gently until chicken is done. Don‘t brown.
Chop mushrooms and cut up Apricots into small pieces and add to the pan, and continue cooking for a few minutes.
Add the Creme Fraiche and heat gently until it starts to bubble round the edges then add 1 - 3 dessert spoons of Mango Chutney to taste and stir well.
Serve with plain Boiled Rice or Noodles.
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