Coronation Chicken Curry

Prep time: 55 mins | Serves: 4

Ingredients

• 600g ish chicken thighs, boneless & skinless (cut into bite-sized pieces)

• 200g dried apricots, halved

• 250g onions, finely sliced

• 20g fresh ginger, grated

• 15g garlic, crushed

• 5g curry powder (mild or medium, to taste)

• 3g ground cumin

• 3g ground coriander

• 1g ground cinnamon

• 400g chopped tomatoes (1 tin)

• 300g chicken stock

• 200g natural yoghurt

• 40g tomato purée

• 40g butter (or ghee)

• 20g fresh coriander, chopped (for garnish)

• 5g sea salt

• 2g freshly ground black pepper

Instructions

1. Heat the butter in a large pan over medium heat. Add the onions, ginger and cook until soft and golden.

2. Stir in the garlic, curry powder, cumin, coriander and cinnamon. Cook for 1 minute until fragrant.

3. Add the chicken and cook until lightly browned on all sides.

4. Stir in the chopped tomatoes, tomato purée, stock and apricots. Season with salt and pepper.

5. Bring to a gentle simmer, cover, and cook for 30 minutes until the chicken is tender and the apricots have softened into the sauce.

6. Stir in the yoghurt just before serving for a creamy finish.

7. Taste and adjust seasoning if needed – a little more salt, pepper or spice to suit your palate.

Storage.

Cool the curry completely before transferring to an airtight container. Store in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently until piping hot before serving. Always use clean utensils and avoid reheating more than once!

Happy Cooking!