| Created by | Spinneys |
| Prep time | 30 minutes |
| Marination time | 1-2 hours |
| Cook time | 60 minutes |
| Serves | 6 |
| Cuisine | South African |
| Diet | Other |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a roasting dish with baking paper.
To make the stone fruit chutney, pit and dice the nectarines/peaches, 2 apricots, and finely dice the onion. Combine with 2-3 tbsp white vinegar, muscovado sugar, ½ tsp ground ginger and a pinch of sea salt in a medium-sized pot over a low-medium heat. Simmer gently for approx. 15-20 minutes until thick and jammy. Cool to room temperature and refrigerate until needed.
Chop the chicken into large chunks.
Mince 3 garlic cloves. Deseed and finely chop the chilli. Finely grate the 5cm piece of ginger. Combine all the marinade ingredients in a large bowl. Add the chicken and mix well. Cover and refrigerate for at least 30 minutes, but ideally for 1-2 hours.
Peel and finely slice 2 brown onions. Crush 2 garlic cloves. Finely grate the 1cm piece of ginger.
Halve and pit 6-8 apricots. Place the apricot halves, cut side up, in the lined roasting dish. Drizzle 2 teaspoons of olive oil over and place in the oven for 10-15 minutes, or until caramelised and tender.
Heat the remaining oil in a large pot over a medium heat. Sauté the onions for approx. 6-8 minutes, or until golden and soft. Add the garlic, ginger and tomato purée. Cook for a further 2 minutes to develop the flavour. Stir in the tinned tomatoes and add the marinated chicken along with the cinnamon stick. Add a splash of water, if needed, to just cover the meat. Simmer uncovered over a low heat for approx. 35-40 minutes, or until the chicken is cooked through and the sauce has thickened.
Stir in the stone fruit chutney and desiccated coconut. Simmer gently for a further 10 minutes, allowing the apricots to soften but hold shape. Season to taste.
Shave or grate the fresh coconut. Scatter roughly chopped coriander and fresh coconut over the curry.
Serve hot along with the steamed rice.
