Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g chicken breast
- 1 onion (s)
- 2 tablespoon tomato paste
- 50 g cashew nuts
- 2 teaspoon garam masala
- 2 cloves garlic
- 1 tablespoon lemon juice
- 0.25 teaspoon ¼ turmeric, ground
- 2 teaspoons salt
- 1 tablespoon yogurt
- 2 tablespoon sunflower oil
- 50 g apricot (s), dried
- 300 ml chicken broth
- 400 g canned chickpeas
- Coriander, fresher
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into bite-sized pieces. Finely puree the yogurt, onion, garlic, tomato paste, cashew nuts, lemon juice, garam masala, turmeric and salt (with the magic wand / mixer).
- Cut the dried apricots into small pieces.
- Put the oil in a non-stick pan and fry the puree for 2 minutes over medium heat.
- Add the chicken breast and dried apricots and stir-fry for 5 minutes. Then add the broth. Drain the chickpeas and add to the curry. Simmer for 15 minutes, stirring occasionally. Sprinkle with fresh coriander to serve.
- We have basmati too.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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