This is a delicious recipe that smells wonderful from all the herbs and spices and tastes great. The combination of the sweetness from the apricot and spiciness from the curry paste and varying spices pair really well together. It is also a very easy recipe to do as you can throw together the ingredients and then leave it to cook. Be sure to check out my competions page that I have just started this year, I thought it would be fun to do a monthly competition with a different prizes each month.

Ingredients

1kg Chicken breasts, cut into either cubes or thin strips
840g Can apricots, reserving juice
2 Red chillies, seeded and finely chopped
3 Garlic cloves crushed
1 Teaspoon fresh ginger, grated
2 Teaspoons cumin, ground
2 Teaspoons coriander, ground
2 Teaspoons turmeric, ground
2 Teaspoons vindaloo paste (I make mine quite generous ones, but adjust for personal taste.)
1 Teaspoon grated lemon rind
5 Tablespoons coconut milk
1 Tablespoon olive oil
2 small-medium onions, sliced thinly
11/2 Tablespoons apricot preserves
250g Natural yogurt

Method

1. Set 6 apricots aside in a bowl, blend the rest with 175ml of reserved juice from can and all the ingredients from the chili down to the lemon rind.

2. Heat the oil in a pan and add onions cooking until onion softens, remove and set to one side, add chicken to same pan and cook until browned.

3. Return onions to pan along with the blended sauce, simmer covered for 45 Min’s to 1 hour, until chicken is cooked through and flavours have developed.

4. While chicken is simmering chop reserved apricots into small pieces and add to natural yogurt.

5. About 10 Min’s before the end of cooking add coconut milk and apricot preserves, stir to combine.

To Serve: I like serving mine over spiced couscous as it goes really well with this, I spoon chicken mixture over couscous and then top with yogurt. Yummmm

Enjoy!!

serves 4-6 depending on appetites

All photo’s taken by me unless otherwise stated.