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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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My version of this old fashioned favourite. Ingredients:
1 tablespoon oil |
1 medium onion, sliced |
1 garlic clove, crushed |
2 tablespoons flour |
2 teaspoons curry powder |
600 g skinless chicken thighs, filets, cut into 3 to 4 pieces |
1 (40 g) french onion soup mix (dry) |
1 (415 g) can apricot nectar |
2 tablespoons chopped parsley |
Directions:
1. Preheat oven to 190c.
2. Heat the oil in an oven-proof pan (with a lid) and cook onion and garlic over medium heat until onion is softened (about 5 minutes), Stir.
3. Mix the curry powder and flour together in a bag then add in the chicken and toss well.
4. Add the chicken to the pan and cook it until it changes colour. Add the dry soup mix and stir to coat all the chicken, then the nectar stirring really well. Bring to the boil and simmer until the mix thickens.
5. Put the lid on and place in the preheated oven. Cook for about 30 minutes or until the chicken is cooked through.
6. Remove from the oven, stir through the parsley, then serve over plenty of mash or rice (mash is my favourite).
7. *You can add in dried or canned apricots, but we prefer it without.
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