betty's apricot chicken curry
A fantastic weeknight meal ready in under 30 minutes. Chicken cooked in a rich curry and apricot sauce. Best served over rice as a complete meal. Garam Masala is a warm and highly spiced mix (without any heat) from India that consists of ground spices including cinnamon, cloves, cardamom, cumin, coriander, nutmeg, and black pepper.
yield
6 serving(s)
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For betty's apricot chicken curry
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2 Tbspvegetable oil
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2 lbdiced chicken breasts or thighs (no bigger than one inch each, 1 kilo)
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1 lgonion, sliced as fine as you can
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1 tspminced garlic
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2 tspcurry powder, I like mild
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1 tspGaram Masala
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1 canapricot nectar
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1 cancream of chicken soup
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1sachet of French onion soup mix
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1 cfrozen peas
How To Make betty's apricot chicken curry
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1In a large skillet, heat the oil and fry the onions for 5 minutes until soft and translucent.
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2Add the chicken and cook for a further 5 minutes, stirring often.
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3Add the garlic, curry powder, and Garam Masala. Fry until fragrant (about 1 minute).
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4Add the nectar, soup, and French onion soup powder. Allow to come to a boil and reduce heat to low. Cook for 10 - 15 minutes.
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5Add the peas and stir through until cooked. Rest for 5 minutes and serve with rice.
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