Chicken & apricot curry

Wendy Barrie: Food writer

Ingredients: serves 2


Method:

  1. In a generously sized frying pan/wok, heat oil and sauté onion with garlic over a medium heat until soft.
  2. Add chicken and brown lightly in pan / wok no need to brown if already cooked.
  3. Add dry spices and cook for a further couple of minutes before adding remaining ingredients.
  4. Stir and allow to simmer for 10minutes to thoroughly heat through and blend flavours.
  5. Meanwhile cook rice according in boiling lightly salted water for 12 minutes. Test to check the rice is cooked. Drain rice in a sieve and return to pan.
  6. Serve curry on a bed of rice.

Recipe tips:

Frozen raw meat and fish can be defrosted, cooked thoroughly, and frozen again. However, foods can never be reheated more than once.