Tangy Chicken Curry

Tangy Chicken Curry

Tangy Chicken Curry is a dish that has been served numerous times in my household. It has certainly become a favorite, even if you only add vegetables and serve that with whole grain rice! Still a winner…

I have made this dish over and over again for my husband and he just seems to love the combination of the tangy apricot sauce, coconut cream, and turmeric! This will bring a twist to your usual curry recipe and you can always regulate the sweetness according to your taste buds!


Prep Time
Cook Time


2-3 people


  • 4 chicken breasts
  • 1 can coconut cream
  • 1 red onion
  •  Yellow/ red pepper
  • 1 tsp curry
  • 1 tsp turmeric
  • Pinch of chili
  • salt and pepper
  • 1 tbsp apple cider vinegar
  • 1 tbs apricot jam
  • Maiziena/ Cornflour to thicken sauce


  1. Preheat your pan and add the chopped onion, red pepper, crushed garlic clove and spices. Sauté in the pan till golden brown.
  2. Then add the apple sider vinegar and the apricot jam. This should cook for about another three minutes before adding the chicken.
  3. Add the chopped chicken breast and sauté till it is cooked and browned.
  4. Add the can of coconut milk. If the sauce is too runny for your liking, add 1-2 tbs of Maiziena/Cornflour to thicken up the sauce.
    Serve with banana, couscous and extra shredded coconut.

Got to love curry!


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