Recipe for a rainy day

It's pouring with rain today, no surprise really, but we have had a lovely weekend and on the whole the summer of 2009 has been a good weather one, judging by the number of days we have sat out to eat in the evenings anyway.

But to brighten the rainy mood of a Monday morning I thought I would share with you a recipe of the day.

Simply our favourite Chicken & Apricot Curry - Serves 4

8 Chicken Thighs or drumsticks (skin removed)
1 Large Onion - chopped
1 Tin of tomatoes - chopped
8-10 Ready to eat Apricots halved
Cooking Oil
teacup of Frozen Peas
Salt & Pepper
pinch of sugar
Splash of Cider or White Wine Vinegar
Hawkshead Relish Hot Garlic Pickle
Hawkshead Relish Mango Chutney

Take 2 - 3 heaped teaspoons of the Hot Garlic Pickle (more if you like a stronger hotter flavour) Mash the garlic with the back of a spoon to break them down, add 2 -3 teaspoons of cooking oil, Pop in a heavy based frying pan on a med heat and allow to cook through, add the chopped onion and soften for about 5 minutes, add the chicken and coat with the garlic and onions, add the tomatoes and season with a little salt & pepper. Add a little water if required.
Reduce the heat and allow to simmer slowly with a lid on for about 20 - 30 minutes, check the meat is cooked by putting a sharp knife into the centre and checking that the juices run clear.
When the chicken is cooked, stir in the apricots and the peas, a teaspoon of vinegar and a pinch of sugar, check the seasoning and adjust where needed, cook for a further 5 minutes to ensure the peas are cooked.

Serve with fluffy Basmati Rice, naan bread and a generous helping of Hawkshead Relish Mango Chutney.

You can vary this dish very easily, add a tin of coconut milk towards the end of the cooking process and if you have them a few curry leaves. This dish with the coconut milk also works really well using Prawns instead of chicken, the method is much the same, except don't put the prawns in until the very end and just give them 5 minutes cooking time in total, or just till they turn pink and set.

For another alternative, using the chicken recipe, cook in the same way, but add some chopped carrots and sliced green beans, and some chopped preserved Lemon (also available from Hawkshead Relish) Serve with Couscous for a quick easy Morrocan chicken

Happy Cooking

Maria