Apricot chicken curry

Turn a classic family favourite into a warm winter curry with this tasty apricot chicken recipe.

Recipe «Apricot chicken curry» presented in category Recipes / Meat, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp vegetable oil, 6 Coles RSPCA Approved Chicken Thigh Cutlets, skin on, trimmed, 1 brown onion, sliced, 1 tsp ginger, finely grated, 2 garlic cloves, crushed , 1/2 cup korma curry paste, 400g can chopped tomatoes, 1/2 cup chicken stock , 1 cup apricot nectar, 1/2 cup dried apricots, Steamed basmati rice, to serve, Flaked almonds, toasted, to serve, Chopped coriander, to serve, Steamed green beans, to serve.

Ingredients:

• 1 tbsp vegetable oil 
• 6 Coles RSPCA Approved Chicken Thigh Cutlets, skin on, trimmed 
• 1 brown onion, sliced 
• 1 tsp ginger, finely grated 
• 2 garlic cloves, crushed 
• 1/2 cup korma curry paste 
• 400g can chopped tomatoes 
• 1/2 cup chicken stock 
• 1 cup apricot nectar 
• 1/2 cup dried apricots 
• Steamed basmati rice, to serve 
• Flaked almonds, toasted, to serve 
• Chopped coriander, to serve 
• Steamed green beans, to serve 

Instructions

1. Heat half the oil in a large heavy-based saucepan over medium-high heat. Season the chicken. Cook for 5 mins or until browned. Transfer to a plate.
2. Heat the remaining oil in the pan over medium heat. Cook the onion, stirring, for 5 mins or until light golden. Add the ginger and garlic and cook, stirring, for 1 min. Stir in curry paste. Cook, stirring for 2-3 mins or until aromatic. Add the tomato, stock, apricot nectar and dried apricots. Bring to the boil. Return chicken to the pan with any resting juices. Reduce heat to low. Cook for 40 mins or until chicken is cooked through.
3. Divide the rice among serving plates. Top with the curry. Sprinkle with almonds and coriander. Serve with green beans.