Wash the chicken, pat dry and shred.
Heat the oil in a pan and brown the meat in it. Season with salt and pepper. Then add the shallots and let them become translucent. Add the curry powder, fry briefly and then deglaze with chicken stock and cream. Bring to the boil and simmer with the lid on for 10 minutes at a gentle heat.
After about 5 minutes, stir in the canned fruit. If needed, stir in the sauce thickener at the end. Season to taste with curry, salt and pepper. Serve with rice.
