1.5kg chicken (pieces)
1 large onion (chopped)
15ml curry powder
1 garlic clove (chopped)
5ml ginger (fresh or dried)
15ml apricot jam
500ml chicken stock
15ml lemon juice
175ml natural yoghurt
salt and black pepper to taste
150g dried peaches
Heat oil in a pan and preheat the oven to 180°C.
Place the chicken pieces in the flour and brown the chicken in batches until golden brown.
Remove the chicken and then fry the onions, add the curry powder, garlic, turmeric, ginger and jam and cook for one minute.
Return the chicken to the pan, add the chicken stock and bring to the boil.
Add the dried peaches then transfer to a casserole dish, cover and bake for 45 minutes at 180°C.
When cooked, stir in the yoghurt, lemon juice and salt and pepper to taste. Serve with Jasmine rice.
Cooks in: 60 minutes
Pairs well with Survivor Chenin Blanc.