425g tin apricots
2 onions, sliced
1kg diced chicken breasts
2 tablespoons curry powder
2 tablespoons cornflour
Extra water
Method: Drain and finely chop or process apricots, reserving juice. Cover a baking dish with foil and place chicken, onions and apricots in. Mix curry powder and cornflour together with apricot juice and extra water. Pour over chicken mixture and bake for 60-90 minutes at 180°C or until chicken is thoroughly cooked.
Hint: vegetables of choice can be added to this dish. Serve with mashed potatoes and peas; salad, pasta or rice. Suitable to freeze.
Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.75.
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