Fruity Chicken Curry

I do love a good curry and making it yourself makes it taste all the nicer. This one is fairly simple and has a mild heat but if you want it hotter just use a spicier curry powder and adding some chopped red chillies to the recipe.

Serves: 2

1 Red Onion
2 Chicken Breast, chopped into chunks (1 Chicken Breast per person)
1/2 a mug of Dried Apricots, chopped
150ml Double Cream
500 ml Chicken Stock
1/2 a mug of Sultanas
1/2 a mug of Flaked Almonds
1/2 tbsp Curry Powder
1 tsp Cumin
1 tsp Turmeric
Salt and Pepper

1. Heat a small amount of oil in a frying pan. Fry the red onions for a couple of minutes.

     2.  Add the chicken and fry until you cant pink. Then add the cumin, turmeric and curry powder to the pan and make sure it covers the chicken.

    3.  Add the chicken stock to part boil the chicken. Once the liquid begins to boil reduce the heat so that it simmers.

    4.  Add the sultanas, almonds and apricots. Once the liquid has reduced, add the cream. 

    5. Taste and season if needed. Serve.

Serving Suggestions: Rice and/or Naan bread