Monday, October 11, 2010

Coconut apricot chicken curry

An easy chicken curry that even my two fussy eaters enjoyed.

Preheat your oven to 180C

1kg chicken pieces (I used 4 legs and 4 thighs)

Place chicken into an ovenproof dish and lightly salt and pepper both sides.

For the curry sauce :

1 1/2 tsp turmeric
400ml coconut cream
1/2 tsp ginger
1/2 tsp cinnamon
1 tsp cumin
1 tbsp dried coriander
2 tsp mild and spicy curry powder (the kids were eating so I didn't want to make it too hot)
3 tbsp apricot jam
1/2 - 3/4 cup diced dried apricots
2 bay leaves
1 tsp mustard seeds
1 tsp crushed dried curry leaves
1 1/2 cups diced onion
1 crushed dried lemon leaf

Mix the ingredients for the curry sauce in a bowl then pour over the chicken. Bake covered for about an hour or until the juices of the chicken run clear. Serve with rice, a side salad of diced onion and tomatoes and diced banana.

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