Heat the oil in a large nonstick flameproof casserole over medium heat. Add the chicken and sauté for 3 minutes on each side or until golden brown. With tongs or a slotted spoon, transfer the chicken to a plate.
Add the onion and garlic to the casserole and cook for about 5 minutes or until the onion is tender.
Stir in the curry powder and cook for 1 minute. Add the tomatoes with their juice, the apricots, thyme and pepper, and bring to the boil.
Return the chicken (and any accumulated juices) to the casserole. Reduce to a simmer, cover and cook for about 20 minutes or until the chicken is cooked through. The dish can now be cooled and refrigerated, then reheated in the oven preheated to 160°C (325°F, gas mark 3). Serve sprinkled with the flaked almonds.
- 2 tsp olive oil
- 4 skinless, boneless chicken breasts, 140g (5oz) each
- 1 small onion, thinly sliced
- 3 garlic cloves, finely chopped
- 1 tbsp curry powder
- 300ml (10fl oz) no-salt-added canned chopped tomatoes
- 25g (1oz) dried apricots, thinly sliced
- pepper to taste
- ½ tsp dried thyme
- 25g (1oz) flaked almonds
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