Apricot Chicken Curry

Make on Fresco
Serves 4 Prep Time 15 minutes   Cook Time 3 hours   Rated: Print

Apricot chicken is so 80's dinner party isn't it? Not any more! This amazing curry will have you reaching for another serving. Family curry night.

I think Apricot Chicken is pretty 1980's Australian. But I am happy to be corrected. I think it probably started with some recipe developer for the company that still makes tinned apricot nectar today, coming up with something that was not a dessert and it happened to be a hit. Luckily!

It went viral before viral was a thing! Feral in a flash even! Don't get me wrong, I'm not a huge fan but when you add a bit of kick to it and call it curry, you get me over the line. This will be perfect for a big family event, just throw in more chicken, make two batches of sauce and call it dinner in a few hours while you are off entertaining. Perfectly Simple thank you very much!

 

 

Need

Do

1  

Place onion, garlic, ginger and EVOO into the Thermomix bowl and chop 5 sec/speed 5

2  

Cook 5 min/Varoma/speed 1

3  

Add Kasoundi paste and cook 1 min/Varoma/speed 1

4  

Add remaining ingredients, except for the chicken and coriander and cook 5 min/100°C/reverse/speed 1

5  

Place chicken thighs into the slow cooker. Pour over the sauce.

6  

Cook on high setting for 3 hours or until chicken is cooked.

7  

Garnish with coriander leaves.

8  

Serve with steamed rice.

Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.