If you’re looking for something quick to make for dinner this chicken curry fits the bill. I used chicken breasts but boned thighs would be just as good. The apricots are optional but I like to have them in as they add a little sweetness. Make this as mild or as hot as you like but adjusting the type and quantity of curry powder.
Ingredients (for 4)
4 chicken breasts
1 large onion, peeled and chopped
2 stalks celery, chopped
1 large apple, cored and chopped
4-5 cloves garlic, peeled and chopped
2-3 cms piece ginger, peeled and chopped
6-8 dried apricots (optional)
4 tbsps vegetable oil
1 tbsp butter
2 tbsps mild curry powder
1 tsp hot curry powder or good pinch of cayenne (optional)
1 tin crushed tomatoes
1 cup chicken stock
½ cup plain yoghurt or coconut milk
1 bay leaf
Salt and pepper
Finely chopped coriander or parsley
Heat 3 tbsps oil in a pot and add the onion, celery, apple, garlic and ginger. Cook for a few minutes until everything starts to soften but not brown.
Add the curry powder, tomatoes, stock, apricots if using and bay leaf. Bring to the boil and then simmer for about 15 minutes. Stir occasionally otherwise the mixture may stick. Discard the bay leaf. Using a stick blender, blend the mixture till smooth. Stir in the yoghurt or coconut milk and season.
While the sauce is cooking, heat the butter and rest of the oil in a pan. Season the chicken breasts and cook the breasts browning both sides. Be careful not to overcook them.
Add the chicken to the curry sauce and gently simmer for a couple of minutes. If the sauce seems too thick add a little more stock or coconut milk.
Garnish with coriander and serve with rice and/or flat bread and a salad.