Prep Time: 10 min
Total Time: 50 min
1 Tablespoon Oil
1 medium Onion, sliced
1 clove Garlic, crushed
2 Tablespoons Flour
2 teaspoons Curry Powder
600g (1.5 lbs) boneless, skinless Chicken Thighs, cut into 3 or 4 pieces each
1 40g pkt (1.4-oz) French Onion Soup (dry)
1 415g can (11.5-oz) Apricot Nectar
2 Tablespoons Chopped Fresh Parsley
Preheat oven to 190c (375*).
Heat the Oil in an oven-proof pan (with lid) and cook Onion and Garlic over medium heat on the stove until Onion is softened, about 5 minutes. Stir.
Mix the Curry Powder and Flour together in a bag; add the Chicken pieces and toss well.
Add the Chicken to the pan and cook until it changes colour. Add the dry Onion Soup mix and stir to coat all the Chicken, then add the Apricot Nectar stirring really well. Bring to a boil and simmer until the mix thickens.
Put the lid on and place in the preheated oven. Cook for about 30 minutes or until the Chicken is cooked through.
Remove from oven, stir in the Parsley, then serve over plenty of mash or rice (mash is my favourite).
*You can add in dried or canned Apricots, but we prefer it without.
***Note from me: I have not edited this recipe other than to convert the weights and temperatures to US measurements.***