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.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds diced chicken breasts or thighs (no bigger than one inch each, 1 kilo)
- 1 large onion, sliced as fine as you can
- 1 teaspoon minced garlic
- 2 teaspoons curry powder, I like mild
- 1 teaspoon Garam Masala
- 1 can apricot nectar
- 1 can cream of chicken soup
- 1 sachet of French onion soup mix
- 1 cup frozen peas
How To Make betty's apricot chicken curry
-
Step 1In a large skillet, heat the oil and fry the onions for 5 minutes until soft and translucent.
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Step 2Add the chicken and cook for a further 5 minutes, stirring often.
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Step 3Add the garlic, curry powder, and Garam Masala. Fry until fragrant (about 1 minute).
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Step 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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Step 5Add the peas and stir through until cooked. Rest for 5 minutes and serve with rice.
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