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Fruity Chicken Curry



Serves 8

8 skinless Red Tractor 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

Fruity Chicken Curry_600_394


Mix the vinegar, curry powder, cumin, coriander, turmeric, garlic, ginger and sugar together.

Add the chicken and mix. Leave to marinate for 20 minutes.

Heat the oil in a large pan and add the onions. Cook until beginning to colour golden.

Add the cloves and peppercorns and colour for 30 seconds.

Add the chicken and marinade into the pan with the onions and simmer for 30 minutes or until the chicken is cooked thoroughly.

Add the apricots, cover and cook for a further 15 minutes.


Serve with pilau rice and chutneys.