Chicken korma bunny chow

INGREDIENTS Vegetable oil; 1 onion, finely chopped; 2 cloves of garlic, peeled and crushed; 1 Tbsp (15 ml) fresh ginger, finely chopped; 1 Tbsp (15 ml) medium curry powder; 2 tsp (10 ml) ground cumin,2 tsp (10 ml) ground coriander; 2 tsp (10 ml) garam masala; 2 tsp (10 ml) turmeric; 2 Tbsp (30 ml) ground almonds; 2 Tbsp (30 ml) desiccated coconut; 1 C (250 ml) tomato paste; 800 g boneless chicken thighs, cut into cubes; ¾ C (190 ml) coconut milk; salt and pepper

To Serve: Greek yoghurt; fresh coriander; fresh coconut shavings; 2 Tbsp (30 ml) toasted almond flakes; 4 rolls or loaves of bread, sliced in half and hollowed out

QUICK AND EASY APRICOT CHUTNEY

½ onion, finely chopped; 250 g dried Turkish apricots, roughly chopped; 3 Tbsp (45 ml) brown sugar; 3 Tbsp (45 ml) Verjuice METHOD

HEAT a little vegetable oil in a heavy-based saucepan and gently sauté the onion, garlic and ginger for a few minutes or until onion has softened. Add the spices (curry powder, cumin, coriander, garam masala and turmeric), the ground almonds and desiccated coconut. Sauté for a 5 minutes or until you can smell the aroma of the spices.

Stir in the tomato paste and simmer gently for 10 minutes. Add the chicken cubes, season with salt and pepper and allow to cook gently for a further 10 minutes or until the chicken is cooked. Stir in the coconut milk and simmer for another 10 minutes, while you prepare the apricot chutney.

APRICOT CHUTNEY

HEAT a little oil in a saucepan and gently sauté the onion until golden brown. Add the apricots, sugar and Verjuice and stir until the sugar has melted. Simmer for 5-10 minutes or until the liquid has reduced and the apricots have softened and the chutney is thick and syrupy.