Saturday, 6 August 2016
APRICOT CHICKEN CURRY
1 1/2 kilo skinless chicken breasts
3 - 4 tablespoons mild curry powder(or to taste)
2 packets French onion soup mix
2 tablespoons sweet chilli sauce
1 heaped teaspoon crushed garlic
1 large onion, sliced
1 litre apricot juice
1 teaspoon salt
1 cup dried apricots
preheat oven to 180 c.
slice chicken breasts in half lengthways.
using a large lidded pot that will go on a stove as well
as in the oven, brown chicken on the stove. remove from dish and put aside.
place the rest of the ingredients except for the dried apricots, into the pot and still on the stove,
bring to the boil stirring.
add the chicken back to the pot, sprinkle with the dried apricots and bring
to the boil again. cover and place in oven.
cook for 1 hour or until chicken is cooked through*. see note.
serve with boiled rice.
NOTE: at about 15 minutes left to cook, I removed the pot from the oven.
I mixed 3 tablespoons of cornflour and 3 tablespoons of water together then stirred it
into the curry to thicken it up a bit, then placed the pot back into the oven to finish cooking.