Saturday, June 16, 2007

Spicy apricot chicken

750g chicken thigh fillets, cut into 5 cm pieces
5 tbs plain flour + 1/2 tsp salt, dash of pepper and cumin powder
2 tbs oil
2 tsp red curry paste
415 g can apricot halves in light syrup
1/2 cup chicken stock/ water
chopped basil/ coriander for garnish, optional

light coat chicken in the flour mixture.
Heat oil in a saucepan, add curry paste and stir fry over low heat for 1 minute. Add chicken and cook over medium heat for 2-3 minutes, until chicken is golden.

Add apricots with juice and stock to the pan. Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the chicken is tender.

Serve hot with couscous or steamed rice.

comments: I love recipes which have few ingredients and are quick to dish up!! Ha....First...a word about the red curry paste...i used 'Mae Ploy' brand...cos my second sister who used to run a Thai eatery swears by you can see from the picture, I used some chicken thigh with the bone in instead of fillets... so it took around 20 minutes, instead of 10 for the chicken to be cooked. Tastewise?? Spicy, sweet and slightly sourish! Very appetising....hmmm...and on hindsight, the apricots do taste somewhat similar to tarmarind, perhaps i can use apricots to subsitute for tarmarind paste in the future?

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