Ingredients
2T Olive oil
8 pieces of chicken thighs
Salt & Pepper
1 chopped or sliced onion
Pinch of red chili
15ml Ginger and garlic paste
20ml Curry powder
5ml ground Coriander
10ml Ground Cinnamon
10ml ground Cumin
1 can (400ml) Coconut milk
1 can chopped tomatoes
65ml apricot jam
Half a cup of dried apricots (optional)
125ml chopped coriander leaves
Method
Lightly brown chicken in olive oil; then add chopped onion and sweat until translucent in color.
Add ginger and garlic paste, chopped red chili, curry powder, cumin, cinnamon, coriander and fry until fragrant.
Add coconut milk, tomatoes and apricot jam and simmer for 40min.
Add the optional apricots and chopped coriander leaves, and simmer for a further 20 minutes.
Serve on couscous or basmati rice.
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