A delicious family recipe that can be prepared the night before for extra flavour. It’ll be sure to set the taste buds tingling
- 8 chicken skinless chicken fillets, cubed
- 4tbsp malt vinegar
- 2tsp curry powder
- 1tsp ground cumin
- 1tsp ground coriander
- 1/4tsp turmeric
- 1 clove garlic, crushed
- 1cm (1/5in) ginger, crushed
- 4tbsp brown sugar
- 4tbsp oil
- 2 large onions, sliced
- 175g (6oz) semi dried apricots, chopped
- 2 cloves
- 1/4tsp peppercorns
Mix the vinegar, curry powder, cumin, coriander, turmeric, garlic, ginger and sugar together.
Add the chicken and mix. Leave to marinate for 20 mins.
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 mins or until the chicken is cooked thoroughly.
Add the apricots, cover and cook for a further 15 mins.
Serve with pilau rice and chutneys.