Apricot Chicken Curry

RECIPES

Jan 30th 2012, 10:35

Serves 4

This sweet-and-sour curry is brimming with flavour. Make it the day before to give the flavours chance to develop.

40ml oil
40g butter
8 chicken portions
Salt and pepper
1 onion
2 garlic cloves
2cm fresh ginger, grated
1 red chilli, chopped
5ml ground coriander
20ml mild curry powder
10ml ground cumin
3ml ground cinnamon
1 tin (410g) coconut milk
1 tin (410g) Rhodes Chopped Peeled Tomatoes
30ml Rhodes Smooth Apricot Jam
125g soft apricots, halved
200ml chopped coriander leaves

Heat some of the oil and all the butter in a large pot and fry the chicken until golden brown. Season with salt and pepper and set aside. Heat the rest of the oil and fry the onion, garlic, ginger, chilli, and spices for about 5 minutes. Add the coconut milk, chopped tomatoes and apricot jam to the onion mixture and season with salt and pepper. Add the browned chicken to the sauce and simmer for about 20 minutes. Add the apricots and coriander and simmer for 10 more minutes, or until done. Serve with rice or rotis and extra coriander leaves.

TIPS
* Replace the coconut milk with Bulgarian yoghurt.
* If you’re pressed for time, buy ready-made curry paste and use this to coat the chicken portions.