Fruitful fare

FROM PEACHES TO APRICOTS, MAKE THE MOST OF IN-SEASON STONE FRUIT

Chicken & apricot curry

SERVES 2-3

Remember the old 1980s favourite of chicken baked with apricots? I loved that dish, but this fragrant curry goes a step further with the famed combination and it’s delicious.

PASTE

3 tbsp raw cashew nuts
1 stalk lemongrass, chopped into 3cm lengths
Thumb-sized piece fresh ginger, peeled and roughly chopped
1 garlic clove, peeled
1 red chilli, de-seeded
Small bunch of coriander, stalks and leaves
Squeeze of lemon or lime juice

CURRY

2 tbsp cooking oil (not olive oil)
4-6 quality chicken thighs, skinless and boned
1 cup crushed or chopped tomatoes, fresh or tinned
1 tbsp dark soy sauce
2 kaffir lime leaves
½ tsp sea salt
1 cup coconut milk
4-6 firm apricots Cooked rice, to serve Black sesame seeds (optional)

1 Combine all of the paste ingredients and process. You could also use a mortar and pestle. Add a little water if it needs it.

2 Heat the oil in a large pan. Brown the chicken on one side, then remove from pan. Add the paste and fry for 3-4 minutes or until it gives up its lovely aromas. Add in the tomatoes, soy sauce, kaffir limes leaves (fold and crush these before adding them) and salt, simmering for 3-5 minutes or until it begins to thicken. Return chicken to the pan and simmer for 10 minutes before adding in the coconut milk and apricots. Cook until the fruit is soft – about 5 minutes. Taste for seasoning and add more salt or lemon/lime juice as needed.