This is a twist on the traditional Apricot Chicken with a touch of curry which makes it a family favourite. It's oven baked so the chicken is super tender and takes on the sweetness of the apricots which brings a nice balance to the dish.
My mum used to make this dish for our family and as a child I loved it and still do as do many families I've served this to. I think it was the first introduction to curry in our household along with curried sausages.
Contains: Milk and Milk Products
Ingredients: Chicken Thigh, Onion, Apricot Halves, Apricot Nectar, French Onion Soup mix, Curry Powder, sour cream, Olive Oil.
Reheating Instructions: Once Defrosted Reheat in a moderate oven (180 Deg) for about 30 mins
About your cook, Sue (St Ives)
I always enjoyed helping out in the kitchen as a young girl and still love experiencing different types of food and flavours and experimenting to create something tasty. I love how food brings people together, can bring comfort and healing for our bodies and such pleasure to individuals and also crowds.
My style is "home cooked meals with loads of flavour". I'm much more concerned with flavour in for instance a curry than heat. I love watching the amazing chefs like Heston and even though I don't attempt all he does I'm always learning tips and tricks from paying attention to methods.