Ingredients Jump to Instructions ↓


  2. (Crockpot)

  3. 4 to 6 chicken pieces

  4. pinch salt

  5. 2 Tbsp oil

  6. 2 medium onions

  7. 15g curry powder

  8. 15g flour

  9. 1 Tbsp vinegar

  10. 15g sugar

  11. 1 Tbsp apricot jam

  12. 25g sultanas

  13. 300 mls of the reserved chicken stock

  14. Put the chicken pieces in a saucepan with the salt and cover with

  15. hot water, add salt and simmer until the chicken is tender. Drain

  16. off the liquid and reserve. Remove the meat from the pieces in

  17. large pieces. Slice the onion thinly and cook in the oil until

  18. soft and golden. Stir in the curry powder and flour and cook for 2 minutes, stirring well. Measure the reserved liquid and add to

  19. the onions. Stir well and heat gently until the sauce is smooth.

  20. Add the vinegar, sultanas sugar and jam. Put the chicken into the

  21. crockpot, pour over the curry sauce and stir well.

  22. 30 minutes, then on LOW

  23. 4 - 5 hours.


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