One of the simplest dishes to make, but with the most awesome, fruity flavour, this excellent curry is full of surprises. And healthy things too! It’s really handy for those days when after school clubs seem to take all night.
Prep time: 10 minutes
Cooking time: 15 minutes
1 tbsp rapeseed oil
1 onion (thinly sliced)
1 tsp ginger (grated)
1 cloves of garlic (crushed)
1 tsp honey
1 tsp mild curry powder
1 tsp tomato puree
300ml coconut milk
3 chicken breasts
70g apricots (chopped)
- Cut the chicken into bite sized pieces. Add the oil to a frying pan and brown off the chicken on a gentle heat. Remove and set aside.
- Next fry the onion for around 2-3 minutes (or until soft). Then add the garlic and grated ginger and cook for a further minute.
- Next add the tomato puree, curry powder, honey, and coconut milk and give everything a good mix around.
- Place the chicken into the mixture and simmer for 10 minutes until the sauce thickens. Then add the raisins, cranberries, and apricots and allow to simmer for a further 5 minutes. Serve immediately with a sprinkle of coriander.
Mumma’s tip: Make this dish extra healthy and serve it with cauliflower rice!