Ingredients
- Nectarines or peaches 3
- Apricots 8-10
- Red onion 1, medium
- Spinneysfood Organic White Grape Vinegar 2-3 tbsp
- Spinneysfood Light Muscovado Sugar 1 tbsp
- Spinneysfood Ground Ginger ½ tsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Fresh and Boneless Chicken Thighs 600g
- Garlic 5 cloves
- Red chilli 1
- Ginger 5cm + 1cm pieces, fresh
- Spinneysfood Ground Coriander 1 tsp
- Spinneysfood Ground Cumin 1 tsp
- Spinneysfood Garam Masala 1 tsp
- Spinneysfood Ground Turmeric 1 tsp
- Tamarind paste 1 tbsp
- Spinneysfood Dried Chilli Flakes 1 tsp
- Spinneysfood Black Pepper ½ tsp, freshly ground
- Spinneysfood Fennel Seeds 1 tsp
- Spinneysfood Bottled Drinking Water 50ml
- Brown onions 2
- Spinneysfood Mediterranean Extra Virgin Olive Oil 3 tbsp
- Tomato purée 2 tbsp
- Spinneysfood Whole Peeled Italian Tomatoes 400g
- Spinneysfood Cinnamon Stick 1
- Desiccated coconut 75g
- Coconut 50g, fresh
- Spinneysfood Fresh Coriander A handful
- Steamed rice from Spinneys deli 800g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Chicken apricot curry with stone fruit chutney
South African 30 Mins Prep · 60 Mins Cook
- Preheat 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.