• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, D, P
MineralsNatrium, Manganese, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 450g chicken mini fillets, cut into bite-size pieces

  2. 2 teaspoons garam masala

  3. 1 teaspoon garlic granules

  4. salt and black pepper to taste

  5. 2 tablespoons olive oil

  6. 1/2 onion, peeled, finely diced

  7. 350ml chicken stock, or as needed

  8. 320g apricot preserve

  9. 4 tablespoons vinegar

  10. 1 teaspoon hot pepper sauce, such as Tabasco

  11. 1 teaspoon lime zest

  12. 15g butter

Instructions Jump to Ingredients ↑

  1. Season the chicken with garam masala, garlic granules, salt and pepper; set aside. Heat the olive oil in a frying pan over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.

  2. Pour 250ml of chicken stock into the pan and bring to simmering point. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserve and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.


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