Creamy and smooth chicken curry prepared with select pantry staples.

Ingredients

• 15 ml (1 Tbsp) sunflower oil
• 1 x onion, finely chopped
• 2 x garlic cloves, crushed
• 5 ml (1 tsp) fresh ginger, grated
• 10 ml (2 tsp) Hinds Mild & Spicy Curry Powder
• 1 x 410 g can Rhodes Quality Tomato Puree
• 250 ml (1 cup) prepared chicken stock
• 100g smooth peanut butter
• 15 ml (1 Tbsp) Rhodes Quality Apricot Jam
• 1 x 165 ml can of coconut cream
• 500 g skinless and boneless chicken thighs, sliced
• salt and freshly cracked black pepper
• To serve: fresh chopped coriander, basmati rice

Method

1. Heat 1 tbsp of the oil in a large saucepan.
2. Add the onion and fry over medium heat until softened.
3. Add garlic, ginger, Hinds Mild & Spicy Curry Powder and fry until fragrant.
4. Stir in the Rhodes Quality Tomato Puree and the stock and bring to the boil.
5. Whisk in the peanut butter and the Rhodes Quality Apricot Jam.
6. Stir in the coconut cream.
7. Reduce the heat and simmer for ten minutes.
8. Season well to taste.
9. Add the sliced chicken thighs and simmer for 10 minutes or until the chicken slices are cooked.
10. Adjust the seasoning and serve over rice, sprinkled with the chopped coriander.

Servings

Serves 4

Cooking Times

Prep Time: 15 minutes Cooking Times: 40 minutes

Cooking Tip

Add sliced carrots, green beans and cauliflower to the sauce.