Apricot Chicken Curry

Serves 4

Ingredients:

• 1/4 cup plain flour
• 1kg skinless chicken pieces or drumsticks,
• 2 tablespoons olive oil
• 1 large brown onion, peeled, finely chopped
• 2 garlic cloves, crushed
• 1 cup chicken stock
• 1 teaspoon cumin Powder
• 2 teaspoon curry Powder
• 405ml can apricots in natural nectar (seperate apricots from nectar)

Method:

1. Place flour and salt and pepper in a shallow dish. Lightly coat chicken pieces in seasoned flour, shaking off excess.
2. Heat 1 tablespoon oil in a deep, large, heavy-based pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken and oil. Cover and set aside.
3. Add onion and garlic to frying pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Sprinkle Cumin and Curry powder over onion and stir until well combined.
4. Stir in apricot nectar and chicken stock. Bring to the boil. Reduce heat to low. Return chicken to pan. Cover with a lid. Cook for 20 minutes. Remove cover and add apricots, pushing them into the sauce. Cook, uncovered, for a further 20 to 25 minutes or until chicken is cooked through and sauce has thickened.
5. Serve with Rice