About this recipe:Dried fruit makes a wonderful addition to spicy casseroles, and it is a great way to boost your intake of fruit.
1 tbsp vegetable oil
4 chicken breast fillets, about 150g each
1 small onion, thinly sliced
3 garlic cloves, crushed
1 tbsp curry powder or paste
400g can chopped tomatoes
30g ready-to-eat dried apricots, thinly sliced
2 tsp chopped fresh thyme or 1/2 tsp dried
salt and freshly ground black pepper
2 tbsp toasted flaked almonds
sprigs of fresh thyme (optional)
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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.
*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.
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