I think Apricot Chicken is pretty 1970'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!
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- 2 Brown Onion quartered
- 4 Garlic Cloves
- 70 Grams Fresh Ginger
- 40 Grams Extra Virgin Olive Oil (EVOO) BUY
- 100 Grams Kasoundi Paste Recipe
- 400 Grams Crushed Tomatoes
- 400 Grams tinned Apricot nectar
- 200 Grams Apricots dried
- 2 Tablespoons Chicken Stock Powder Recipe
- 2 Pinches Pink Salt Flakes or to taste BUY
- 2 Kilos chicken thigh fillets, skin off
- 1 Handful Fresh Coriander roughly chopped
Place onion, garlic, ginger and EVOO into the Thermomix bowl and chop 5 sec/speed 5
Cook 5 min/Varoma/speed 1
Add Kasoundi paste and cook 1 min/Varoma/speed 1
Add remaining ingredients, except for the chicken and coriander and cook 5 min/100°C/reverse/speed 1
Place chicken thighs into the slow cooker. Pour over the sauce.
Cook on high setting for 3 hours or until chicken is cooked.
Garnish with coriander leaves.
Serve with steamed rice.