Apricot Chicken Curry
- 1.5kg chicken breasts
- 2.5ml chili powder
- fresh ginger root, thinly sliced
- 15ml garam masala
- 3 cloves crushed garlic
- 125ml fresh orange juice
- 60ml lime juice
- 240ml dried apricots
- 160ml chicken stock
- 30ml organic virgin coconut oil
- 1 lrg sweet onion, finely sliced (vidalia)
- 30ml white wine vinegar (I used mango vinegar)
- 1 can chopped tomatoes
- sea salt & fresh ground pepper
Flatten chicken breasts with a mallet or other suitable flattening device, such as a kettlebell or clubbell.
Prepare marinade. Mix chili powder, garam masala, ginger root, garlic, orange juice and lime juice. Place chicken in marinade, cover and let stand refrigerated for 2-3 hours (mine got to rest overnight…very much needed after the kettlebell workover).
Cover the dried apricots with water and let soak for 2 – 3 hours. Drain and cut into thirds.
Preheat oven to 180 degrees Celsius.
Remove breasts from marinade. Stuff with apricots, tie or hold tight with toothpicks. Reserve that marinade, making sure to enjoy the aroma!
Coat a shallow casserole dish with coconut oil, layer bottom with sliced onion. Place breasts atop onion. Pour on reserved marinade and chicken stock. Cover with tomatoes, drizzle with white wine vinegar, add salt and pepper to taste.
Cover and bake for 1.5 hours. Take regular note of how good your kitchen smells.
Come on over; you’re all invited.