for 2 people

Chicken

	oil for frying
300 g	chicken breasts, cut into approx. 2 cm pieces
¼ tsp	salt
a little	pepper

Curry

1	onion, finely chopped
1	apple, cut into cubes
50 g	soft dried apricots, cut into thin slices
50 g	sultanas
1	garlic clove, finely chopped
3 dl	water
2 tbsp	white wine vinegar
2 tbsp	Fine Food Cape Malay Curry
1 tsp	salt
2 ½ dl	coconut milk
1 bunch	coriander, leaves torn off

How it's done

Chicken

Heat a dash of oil in a cooking pot. Add the chicken, fry for approx. 5 mins. Remove, season and set aside.

Curry

Add a dash of oil to the same frying pan. Add the onion, sauté for approx. 5 mins. Add the apple and all the other ingredients up to and including the salt, bring to the boil. Reduce the heat, return the set-aside chicken to the pan, mix, cover and braise over a low heat for approx. 30 mins., stirring occasionally. Pour in the coconut milk and continue to simmer for approx. 30 mins., stirring occasionally. Mix in the coriander.

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