25 Jul Montagu sweet chicken curry with Turkish apricots, fruit chutney and creamed samp
Ingredients
Sweet chicken curry
- 2 kg chicken drumsticks and thighs
- Some chicken spice
- Willow Creek Jalapeno flavoured olive oil
- 2 tins crushed pineapple
- 600 ml pineapple or apricot juice
- 1 cup brown sugar
- 1 cup red wine vinegar
- 1 cup Good quality tomato sauce
- 10 ml paprika
- 45 ml curry powder or paste
- Salt and pepper to taste
- 250 g Montagu Turkish apricots
- 2 packets Montagu Sriracha flavoured peanuts to serve
Fruit chutney
- 1 cup Montagu sultanas
- 100 g Montagu dried mango, chopped
- 50 g Montagu ginger slices, chopped
- 2 cups water
- 1 cup brown sugar
- 1 cup White wine vinegar
- 5 ml salt
Samp
- 800 g samp, soaked overnight in cold water
- 250 g Butter, cubed
- 250 ml cream
- Salt to taste
Instructions
Sweet chicken curry
- Oven temperature: 180 degrees Celsius
- Toss the chicken portions in the olive oil and season with the chicken spice.
- Place on a baking tray and roast in the oven until cooked and browned.
- In a large pot, bring the crushed pineapple, juice, sugar, vinegar, tomato sauce, paprika and curry to a slow boil.
- Cook for 5 minutes, season to taste and blend until smooth with a stick blender.
- Once the chicken is cooked, add it to the curry sauce and bring to a boil.
- Add the apricots and cook for 5 minutes.
- Serve hot with the chutney, samp and some crushed sriracha peanuts.
Fruit chutney
- Place all the ingredients in a saucepan and bring to a boil.
- Cook until the chutney is sticky and gooey.
- Cool down before serving with the chicken and samp.
Samp
- Rinse the samp under cold water until the water runs clear.
- Place in a large pot and cover with cold water.
- Bring to a boil and cook until soft, about 30-45 minutes.
- Strain the samp and rinse under cold water.
- Place back in the pot with the butter and cream and season to taste.
- Warm through until bubbling and serve with the curry and chutney.