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.
ingredients:
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
equipment:
frying pan large enough to fit the chicken
food processor or mortar and pestle,
instructions:
#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.