Fruity Chicken Curry
Preparation Time: 5 minutes plus 20 minutes marinating
Cooking time: 45 minutes
Serves: 8
This fruity chicken curry dish is sure to set the taste buds tingling. This recipe is ideal for entertaining, as preparing it the night before will make it taste even better!
Choose British chicken with the Red Tractor and Union Jack on pack and you’ll know that you’re getting fresh, local birds that are fully traceable back to independently inspected British farms. Or ask your butcher if it’s British.
Ingredients
8 British chicken skinless chicken fillets, cubed
4 tbsp malt vinegar
2 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
¼ tsp turmeric
1 clove garlic, crushed
1cm / ½ inch ginger, crushed
4 tbsp brown sugar
4 tbsp oil
2 large onions, sliced
175g / 6oz semi dried apricots chopped
2 cloves
¼ tsp peppercorns
Method
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.
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Nutritional Information
| Calories |
397 kcal |
111 kcal |
| Protein |
19.5 g |
5.5 g |
| Carbohydrates |
20.2 g |
5.7 g |
| Fat |
23.5 g |
6.6 g |
| Saturated Fat |
7.4 g |
2.1 g |
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