Chicken and Apricot Curry Recipe


Chicken and Apricot Curry Recipe

Recipe adapted from the book, Embellish with Relish by Maria Whitehead MBE

Chicken & Apricot Curry Recipe

a Hawkshead Relish Recipe

Serves 4

preparation time: 15 minutes. Cooking time: 40 minutes

This is a straightforward and easy to do recipe. A little spice toasting fun, a few minutes on the stove, and your done! It's the Hot Garlic Pickle that really makes this recipe shine.

1 teaspoon whole cardamom pods - lightly crushed
1 teaspoon coriander seeds 
1 teaspoon cumin seeds
2 tablespoons Hawkshead Relish Hot Garlic Pickle
1 teaspoon Rice Bran Oil
6 chicken thighs - skinned and boned
1 large onion - sliced
1 tin of chopped tomatoes
1 red chili - finely chopped
1 tablespoon white wine or rice vinegar
8-10 dried apricots - quartered

to serve: 
Fresh Coriander
Crispy onions
Nigella seeds
Warm flatbread

frying pan large enough to fit the chicken

food processor or mortar and pestle,

#1: Toast cardamom pods by placing them with the coriander and cumin seeds in a dry frying pan on a medium heat. When they start to color and release their oils and fragrance, take them off the heat.

#2: Blend the Hot Garlic Pickle into a paste in a food processor, or by using a mortar and pestle.

#3: Add the warmed spices to the paste and combine.

#4: Put the rice bran oil in a large frying pan and add the garlic/spice puree.

#5: Heat until hot, but be careful not to let it burn! Add the chicken and turn to coat the pieces well.

#6: Add the onion and then the tomatoes, chili, and a splash of vinegar.

#7: Reduce the heat and simmer for 20 to 30 minutes, or until the chicken is cooked through.

#8: Add the apricots, and if needed a splash of water if it looks too dry, and cook for another 5 minutes.

Notes: Taste and add more chili if you want more heat.

#9: Top with freshly chopped coriander leaves, crispy onions and nigella seeds. Serve with freshly warmed flatbreads.