Chicken Curry

(Serve 5)

1 kg diced chicken breast or thigh

1-2 Tbsp olive oil

2 onions diced

1 Tbs apricot jam

2 Tbs mild curry powder

2 bay leaves

1/3 cup vinegar

4 cups chicken stock

2 large carrots chopped

2 zucchinis

1 small eggplant

1 tin tomatoes

Salt and pepper

1) Dice chicken breasts or thighs and rub with mild curry powder.

2) Mix diced onion with curry powder,jam and vinegar.

3) Fry onion mix in oil until the curry powder is cooked (2-3 mins).

4) Add chicken. Cook on medium until chicken almost cooked through and not too much liquid left (stir frequently).

5) Add stock, bay leaves and tinned tomatoes.

6) Add hard vegetables e.g. Carrot

7) Simmer for ~1hr-1.5hrs with lid on (add soft vegetables like zucchini and eggplant 20 mins before end of cooking time).

8) Remove lid for last 20 mins to thicken sauce.