Prep 15 mins
Cook 35 mins
A make-ahead dish, which can be served to guests. The curry isn't overwhelming - it's in the sauce and adds flavour. A good dish for a hot day. Thanks to Annette Human's Microwave Winners. I prefer to roast the chicken conventionally. The cooking time does not include the chilling time.
- 10 chicken thighs
- salt and pepper
- 3 large onions
- 25 ml curry powder
- 50 ml smooth apricot jam
- 25 ml vinegar
- 12 1⁄2 ml cornflour
- 250 ml mayonnaise
- Season the chicken thighs with salt and pepper. Place in a deep dish and microwave for 22-25 minutes on 100% power, or until cooked. Turn over from time to time. Remove the chicken from the dish and allow to cool. Skim the fat from the liquid in the dish.
- Peel and slice the onions in rings. Place them in the cooking liquid and microwave, uncovered for 5 minutes on 100% power.
- Combine the apricot jam, curry powder, vinegar and cornflour. Stir into the onion mixture. Microwave the mixture, uncovered, for about 4 minutes on 100% power, or until thick; stir halfway through this time. Allow to cool. Stir the mayonnaise into the cold onion mixture. Arrange the cold chicken thighs on a serving platter and spoon the curried mayonnaise over them. Chill well.
... Apologies but I fried the onions in Olive Oil and Butter until just translucent and the followed with the rest of the ingredients with a touch of water the righty side of soft mixed .. chicken was precooked bought (tempus fugit) but drumstick a la BBQ Sugar etc... I mixed the mayonnaise only on serving just to better keep the unused chicken mix until Anon.. Inspired Menu and reminiscent of Other South African Stews... simple and subtle and will go with any (cold) left over Curries.. L&K.Mmy,Me,TU&Apricot