Apricot chicken curry

An unusual combination of flavours for a deliciously unique chicken curry.

• Preparation: 15 mins
• Cooking: 15 mins
• Serves: 4

What you need:

• 1tbsp vegetable oil
• 1 each onion and red and green pepper, sliced
• 2tsp mild or medium curry paste
• 1tsp dried thyme leaves
• 4 skinless, boneless chicken breasts cut into bite-size pieces
• 50ml apple juice
• 1tbsp apple cider vinegar
• 2 cloves garlic, crushed
• 70g sliced dried apricots or dried cranberries
• 125ml Heinz Tomato Ketchup
• 125ml coconut milk
• 3tbsp chopped fresh coriander

What you do:

1. Heat oil in a large nonstick saucepan over medium heat.
2. Add onion and peppers; saute for 5 minutes.
3. Stir in curry paste, thyme, and season.
4. Remove vegetables and put to one side. Increase heat, brown the chicken all over and mix in vegetables.
5. Pour in apple juice, vinegar and garlic.
6. Stir in apricots, Heinz Tomato Ketchup and coconut milk.
7. Simmer for 5 minutes or until chicken is cooked through.
8. Sprinkle with coriander.

Cook's tip:

To make a quick complete one dish meal, serve over cooked rice or couscous.

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