Quick Chicken Curry.

Deboned diced chicken, curry leaves, homemade peach jam, sliced onions and olive oil.

Deboned diced chicken, curry leaves, homemade peach jam, sliced onions and olive oil.

We found this little gem of a recipe in a fresh living magazine. We have adapted it to our own tastes. Quick, easy to make and really yum, we have found ourselves a firm favourite. Serve it with potatoes or on yellow rice with veggies added in.

*15ml curry leaves
*75ml homemade peach jam
*50ml medium curry powder
*5ml salt
*2 large onions sliced
*6 large chicken breasts deboned
*15ml shredded coconut (optional)
*10-15ml olive oil

Mix all ingredients together and bake.

Mix all ingredients together and bake.

-In a large oven dish combine the diced chicken, onions, curry leaves, salt, curry powder, jam, coconut and oil. Blend the ingredients through well.
-Cover dish with foil and bake in 180*C oven for 45 minutes, removing the foil after 30 minutes, stirring well and replacing in oven for the remaining 15 minutes.
-Remove from oven and serve hot on rice or on boiled potatoes.
-We are a family of four and generally there is enough left over to nibble on cold the following day.
-We have eaten it cold in a salad also, which was really very nice.

The chicken curry on a bed of yellow health rice and veggies.

The chicken curry on a bed of yellow health rice and veggies.

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