Yet another dish from the bits of chicken stored in the freezer – I was going to make my chicken and pineapple curry (https://suhancock.wordpress.com/2013/11/08/the-chicken-part-5-chicken-and-pineapple-curry-seriously-nice/) but spotted a tin of apricots in the cupboard so made this instead.
You will need: (Serves 2)
approx 150g chopped Chicken
1tsp Curry powder
1tbsp Tomato puree
1 garlic clove (crushed)
Half a tin of Coconut Milk
Half a tin of Apricots
1tbsp ground almonds (or flaked)
Pinch Chilli powder (optional to taste)
Gently fry the chicken with the garlic until almost cooked.
Add the curry powder and tomato puree and mix together
Add the coconut milk, apricots and almonds and bring up to the boil mixing well and then turn down to a simmer for about 5 – 10 minutes stirring occasionally (the almonds have a tendency of sticking if you are not careful)
Check seasoning, adding a little salt and pepper if liked and maybe a little more chilli powder for more heat.
Serve with rice.
You could also add sultanas if liked (I don’t)