Spicy chicken casserole with apricots
Dried fruit makes a wonderful addition to spicy casseroles, and it is an easy way to boost your intake of fruit.
Ingredients
Serves: 4
- 1 tablespoon vegetable oil
- 4 chicken breast fillets, about 150g each
- 1 small onion, thinly sliced
- 3 garlic cloves, crushed
- 1 tablespoon spicy curry paste, or more to taste
- 400g can chopped tomatoes
- 30g ready-to-eat dried apricots, thinly sliced
- 2 teaspoons chopped fresh thyme or 1/2 tsp dried
- salt and freshly ground black pepper
- To garnish
- 2 tablespoons toasted flaked almonds
- sprigs of fresh thyme (optional)
Method
Prep:15min ›
Cook:20min ›
Ready in:35min
- Heat the oil in large flameproof casserole over a medium heat. Add the chicken and sauté for about 3 minutes on each side until golden brown. Transfer the chicken to a plate, using tongs or a draining spoon.
- Add the onion and garlic to the casserole and cook for 4–5 minutes until the onion is tender.
- Stir in the curry powder or paste and cook for 1 minute. Add the tomatoes, apricots, thyme and salt and pepper to season, and bring to the boil.
- Return the chicken (and any accumulated juices) to the casserole. Reduce the heat to a simmer, cover and cook for 20 minutes or until the chicken is cooked through.
- Serve sprinkled with toasted, flaked almonds and garnish with fresh thyme, if liked.
COOK SMART
*To prepare ahead, make up to the end of step 4. Cool and chill, then reheat at 170°C (gas 3) for 30–40 minutes until thoroughly heated through.
*Fresh thyme is an easy herb to grow in the garden, or in a pot on a sunny windowsill. It is good with fish and chicken dishes, and for pasta sauces.
*Serve on a bed of nutty brown or fragrant white basmati rice.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (3)
Ingredients easy to find, had most already in my cupboards. Used a fiery madras curry paste and added an small red chilli, finely chopped to really boost the flavour and heat. Smelt wonderful whilst cooking! Tasted great, very moreish.... managed to save enough left-overs for lunch tomorrow - 16 Feb 2009
Something else. Added a small red chilli, finely chopped - 16 Feb 2009
i really liked this recipe. I had all of the ingredients and it was quick and easy to cook. It could be adapted easily for different flavours by using different spices or curry pastes. - 06 Jun 2012