- Planning is essential and this curry is a basic recipe I know I can rely on.
- I often make a big batch of the curry sauce and freeze it in portions.
- Chicken or Turkey are perfect in this recipe.
Prep Time: 10 minutes
Cook Time: 1 hour
- Protein: 23.7g
- Fat: 13.5g
- Carbohydrates: 49.7g
- Fibre: 10g
- Calories: 392
- 3 tbsp coconut oil
- 2 onions, roughly chopped
- 4–5 garlic cloves, crushed
- a thumb-sized piece of ginger, grated
- 2 tbsp medium curry powder
- 1 tsp garam masala
- 1 tsp ground coriander
- ½ tsp chilli flakes
- 10 dried apricots, halved
- 3 apples, peeled and roughly chopped
- 3 peppers, deseeded and roughly chopped
- 2 tbsp tomato purée
- 700ml chicken stock
- salt and pepper
- 4 chicken or turkey breasts, cooked and shredded, to serve
- brown or basmati rice, to serve
- Heat the coconut oil in a large pot over a medium heat.
- Add the onion and cook for about 10 minutes, until softened.
- Add the garlic, ginger and spices and fry for 3 minutes, stirring occasionally.
- Stir in the apricots, apples, peppers, tomato purée and chicken stock and bring to the boil.
- Reduce the heat, cover and simmer for at least 40 minutes (up to 60 minutes, if you have time).
- Use a hand blender to purée the curry sauce to the desired consistency, then check the seasoning.
- If you want to pre-cook this curry, now is the time to take it off the heat. Let it cool fully, divide it into portions in airtight containers and store it in the freezer.
- Stir in the cooked chicken or turkey.
- When the curry is piping hot, ladle it into warmed serving bowls.
- Serve with brown or basmati rice.