Montagu sweet chicken curry with Turkish apricots, fruit chutney and creamed samp
Servings Prep Time
6-8people 30minutes
Cook Time
1hour
Servings Prep Time
6-8people 30minutes
Cook Time
1hour
Ingredients
Sweet chicken curry
  • 2kg chicken drumsticks and thighs
  • Some chicken spice
  • Willow Creek Jalapeno flavoured olive oil
  • 2tins crushed pineapple
  • 600ml pineapple or apricot juice
  • 1cup brown sugar
  • 1cup red wine vinegar
  • 1cup Good quality tomato sauce
  • 10ml paprika
  • 45ml curry powder or paste
  • Salt and pepper to taste
  • 250 g Montagu Turkish apricots
  • 2packets Montagu Sriracha flavoured peanuts to serve
Fruit chutney
  • 1cup Montagu sultanas
  • 100g Montagu dried mango, chopped
  • 50g Montagu ginger slices, chopped
  • 2cups water
  • 1cup brown sugar
  • 1cup White wine vinegar
  • 5ml salt
Samp
  • 800g samp, soaked overnight in cold water
  • 250g Butter, cubed
  • 250ml cream
  • Salt to taste
Instructions
Sweet chicken curry
  1. Oven temperature: 180 degrees Celsius
  2. Toss the chicken portions in the olive oil and season with the chicken spice.
  3. Place on a baking tray and roast in the oven until cooked and browned.
  4. In a large pot, bring the crushed pineapple, juice, sugar, vinegar, tomato sauce, paprika and curry to a slow boil.
  5. Cook for 5 minutes, season to taste and blend until smooth with a stick blender.
  6. Once the chicken is cooked, add it to the curry sauce and bring to a boil.
  7. Add the apricots and cook for 5 minutes.
  8. Serve hot with the chutney, samp and some crushed sriracha peanuts.
Fruit chutney
  1. Place all the ingredients in a saucepan and bring to a boil.
  2. Cook until the chutney is sticky and gooey.
  3. Cool down before serving with the chicken and samp.
Samp
  1. Rinse the samp under cold water until the water runs clear.
  2. Place in a large pot and cover with cold water.
  3. Bring to a boil and cook until soft, about 30-45 minutes.
  4. Strain the samp and rinse under cold water.
  5. Place back in the pot with the butter and cream and season to taste.
  6. Warm through until bubbling and serve with the curry and chutney.