Chicken and Apricot Curry – a family favourite

We are having the craziest Spring weather here in Scotland. We’ve had snow and hail and bright blue skies all in one day over the past week and we’re on a weather warning tonight! My poor baby plants are now snuggled up inside my kitchen sheltering from the frost. We are also feeling the cold so we’re trying to keep ultra healthy by eating really well. Now if you follow me on instagram you’ll realise that it’s no secret that I love Daylesford Organics so it’s a given I was going to love their cookbook, A Love for Food. One of our favourite recipes from the book is the chicken and apricot curry which we eat so regularly that even my youngest knows what we need to make it and is always willing to offer a helping hand in the kitchen to help prepare it.

It is so nutritious and it smells so good as it cooks slowly on the stove. It’s filled with real goodness; with the apricots and the squash giving a lovely sweetness and the tumeric is keeping any nasty colds at bay. We eat ours with wild rice and it’s just so yummy.

Chicken and Apricot Curry

• sea salt and freshly ground black pepper
• 1.2kg chicken meat, cut into bite-size pieces
• about 2 tablespoons of sunflower oil
• 1 large onion, finely chopped
• 2.5cm piece of root ginger, finely chopped
• 1 red chilli, finely chopped
• 1 teaspoon cumin seeds
• 1 tablespoon curry powder
• 1 tablespoon chilli powder
• 1 tablespoon ground tumeric
• 2 large ripe red tomatoes, roughly chopped
• 150g squash, peeled and chopped
• 1 large baking potato, chopped
• ½ a medium leek, sliced
• 100g apricots, roughly chopped
• 500ml good chicken stock
• 100ml coconut milk

Season the chicken. Heat 2 tablespoons of sunflower oil in a large casserole dish and brown the chicken. Lower the heat and add the onion, ginger, garlic and chilli, together with a little more oil if needed, and cook gently until the onion is softened and golden. Stir in the cumin seeds, curry powder, chilli powder and tumeric and cook for a further 5 minutes, to release the flavour of the spices. Add the tomatoes, squash, potato, leek and apricots and combine thoroughly. Add the stock and the coconut milk and bring to a simmer. Cover and cook through until the vegetables are tender. Taste and season as necessary

* We don’t always add the chilli or the chilli powder as it adds quite alot of spiciness for young children and it’s just a tasty without it.

A Love for Food is available from Daylesford or Amazon (UK) and (US).

Enjoy!
Vanessa x

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