• David Hall

Chicken, Apricot and Spinach Sweet & Sour Curry

Ingredients - feeds 4

2tbsp sunflower oil

5 whole black peppercorns

5 whole cloves

1 tsp fennel seeds

1 cinnamon stick

1 onion, chopped

1 thumb size of ginger, peeled and grated

5 cloves garlic, chopped

1 tsp ground cumin, coriander, garam masala, turmeric and ground chilli

750g chicken breast and:or thighs, cut into large pieces

400g chopped tomatoes

2tsp brown sugar

3tbsp red or white wine vinegar

100g dried apricots, halved

2 large handfuls of spinach, chopped

Salt and pepper

1 - Heat the oil in a large pan. Add the whole spices and stir fry for a minute. Add the onion and cook until starting to turn golden.

2 - Add the remaining spices along with the chicken and stir fry for a minute until covered.

3 - Tip in the tomatoes, sugar, vinegar and apricots and a little water. Bring to the boil, turn down the heat and simmer for 30 minutes with the lid slightly off.

4 - Taste for seasoning. Finally, stir in the chopped spinach until just wilted. Serve with rice, breads and chutneys.


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