Fruity Chicken Curry

Name: Fruity Chicken Curry
Ingredients: 8 chicken breast fillets, skinned, cubed; 4 tablespoons malt vinegar; 2 teaspoons curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon turmeric; 1 garlic clove, crushed; 1/2 inch ginger, minced; 4 tablespoons brown sugar; 4 tablespoons oil; 2 large onions, sliced; 6 ounces semi dried apricots, chopped; 2 cloves; 1/4 teaspoon peppercorn

14 ingredients

7 steps

Ingredients

8 chicken breast fillets, skinned, cubed
4 tablespoons malt vinegar
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
1 garlic clove, crushed
1/2 inch ginger, minced
4 tablespoons brown sugar
4 tablespoons oil
2 large onions, sliced
6 ounces semi dried apricots, chopped
2 cloves
1/4 teaspoon peppercorn

Directions

1

Mix the vinegar, curry powder, cumin, coriander, turmeric, garlic, ginger and sugar together.
2

Add the chicken and mix. Leave to marinate for 20 minutes.
3

Heat the oil in a large pan and add the onions. Cook until beginning to colour golden.
4

Add the cloves and peppercorns and colour for 30 seconds.
5

Add the chicken and marinade into the pan with the onions and simmer for 30 minutes or until the chicken is cooked thoroughly.
6

Add the apricots, cover and cook for a further 15 minutes.
7

Serve with pilau rice and chutneys.