Apricot Chicken Curry
Serves
4
Total Time
3hrs 15mins
Calories
1536
This will be perfect for a big family event, just throw in more chicken, make two batches of sauce and call it dinner in a few hours while you are off entertaining.
- Yellow onion2quartered
- Canned apricots400 gjuice of
- Chicken stock2 tablespoonspowdered
- Chicken thigh2 kgfillet, skinned
- Cilantro14 gcoarsely chopped
- White riceas neededsteamed
- Garlic clove4
- Ginger70 g
- Extra virgin olive oil40 g
- Tomato chutney100 g
- Crushed tomatoes400 g
- Dried apricots200 g
- Pink himalayan salt flakes2 pinches
Ingredients
- 1. Add yellow onion, garlic clove, ginger and extra virgin olive oil to the TM5 bowl
- 2. Chop with MC in place 5 sec, speed 5
- 3. Cook for 5 min, Varoma, speed 1
- 4. Then add tomato chutney to the sauce
- 5. Cook for 1 min, Varoma, speed 1
- 6. Then add crushed tomatoes, canned apricots, dried apricots, pink Himalayan salt flakes and chicken stock to the sauce
- 7. Cook for 5 min, 100°C, reverse speed 1
- 8. Add chicken thigh to a clean slow cooker bowl
- 9. Pour sauce into slow cooker bowl
- 10. Cook in slow cooker until cooked through - 3 hr
- 11. Garnish with cilantro
- 12. Serve with steamed rice
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
