Helen RandellApricot Chicken Curry
March 11th 2009 19:14
So, the curry became a bit more complex.
Dice one onion and one garlic clove. Saute them with a little butter. Dice two chicken breast fillets, and add them to the pan, stirring until slightly cooked. Take approx 200g apricots (canned is fine, but if like me your freezer is full of them, use those) set aside about 6 and then puree the rest in a mixer. Add apricot puree to pot so it coats everything. Add 2 tablespoon of tumeric, 1 tablespoon of cumin and 2 tablespoons dried chilli flakes. Taste and season accordingly. Heat through until chicken has cooked completely.
Stir through remaining pieces of apricot and add 1/2 cup frozen peas. Cook for another two minutes. Serve with rice.
I know there are those out there who don't believe in serving fruit with meat, but this was pretty delicious - I urge you to make an exception!
| 54 |
| Vote |
Subscribe to this blog
Comment by Walter Shumate
This is a really good-looking recipe, must better than my standard curry which involves Japanese curry paste and way too many peas.
Comment by Helen Randell
Rough Cooking
I too think that pork and citrus, and apples go really well together.
- Helen