Chicken Curry Recipe
Fragrant Apricot Chicken Curry
This Chicken Curry Recipe requires a little effort but it's very worth it. Apricots which give the Chicken curry a wonderful flavour. 
Apricot Chicken Curry Recipe Ingredients
- 4 Chicken breast halves, skinned
- 45g (90ml) flour
- 15ml (1 tablespoon) medium curry powder
- 5ml (1 teaspoon salt)
- 75 ml (5 tablespoons) sunflower oil
- 15ml (1 tablespoon) sugar
- 2 chicken stock cubes, crumbled
- 1 large onion, chopped
- 250ml (1 cup) water
- 410g can apricot halves, drained
- 30ml (2tablespoons) lemon juice
- 10ml (2 teaspoons) soya sauce
Apricot Chicken Recipe Cooking Instructions
Cut chicken breasts in half crosswise. Place in a paper or plastic bag, add flour, curry powder, salt and shake well to coat. Brown chicken pieces in hot oil in a large frying pan, remove with a slotted spoon and transfer to a casserole dish. Add sugar, crumbled stock cubes, onion and water to drippings in the frying pan and bring to boil.
Reserve 4 apricot halves for garnishing and puree the remainder of the apricots in a food processor, blender or push through a sieve. Add to boiling mixture with lemon juice and soya sauce, stir well.
Pour mixture over chicken. Cover and bake at 180 C for one hour until chicken is tender and sauce is thick. Serve with rice and garnish with reserved apricots.
Serves 4.
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