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Member recipe

Chicken apricot curry

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(2 ratings)

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Serves 4

This is a very easy dish that freezes well. I cook up a batch and freeze into 4 portions so I have my own brand of ready meal. This is great served with either boild long grain rice or a baked potato.

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  • 4 chicken breasts, cubed
  • 1 chopped onion
  • 2 yellow peppers, seeded and sliced
  • 2 teaspoons of medium curry powder
  • 1 tablespoon plain flour
  • 225ml chicken stock
  • 100g dried apricot, cut in halves
  • 2 tablespoons of whole grain mustard
  • Salt and pepper


    Add all the ingredients together into one pot, the order is unimportant I cook this in the microwave but can just as easily be done on the hob. Microwave: Cook on high for 5 minutes and give it a good stir. Then simmer for 30 minutes. Stir twice during that time. Hob: Gently bring to the boil then turn down the heat. Simmer for around 30 minutes.

Comments, questions and tips

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5th Mar, 2018
Great recipe that takes no time at all. I can't handle too much spice and this was perfect, so would agree with previous reviewer that if you like more kick use chilli powder or a stronger curry powder.
14th Mar, 2013
This was lovely! I added some chilli powder and a little corriander/lemongrass mix to the flour/curry powder blend and threw in a fresh chilli (seeds n all) when cooking. I needed a little more liquid than stated so i just added a little water through the cooking as required. I would recommend mixing the dry ingredients, coating the chicken and dry-frying it - then add everything else and just cook. YUMMY! cheers Stephen!!
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