16 Chicken Thighs (cut into bite size pieces)
3 Tablespoons good quality Curry Powder
1/3 cup Rice Wine Vinegar
3/4 cup Milk
1/4 Onion (Rough Chopped)
1/4 section of a Fennel Bulb (Rough Chopped)
2 Garlic Cloves (Smashed)
3 Tablespoons Olive Oil
8 Plum Tomatoes (Cut in Half and Seeded)
6-10 Dried Apricots (quartered)
3 Tablespoons Chutney
2 Tablespoons Curry Powder (Rajah Brand)
2 Tablespoons Mustard Seeds
2 Tablespoons Grated Fresh Ginger Root
1 teaspoon Ground Coriander
1/2 Hot Pepper (cayenne)
Salt and Pepper (to taste)
1 Cup Chicken Broth
1 8oz. can Coconut Milk
Place the Chicken Thighs in a gal size plastic ziplock bag.
Add the Rice Wine Vinegar, Milk and Curry Powder.
Let marinate overnight.
Preheat the oven to 350°
In a heavy oven proof pan, heat the Olive Oil until hot over high heat. Sauté the the Garlic, Onion and Fennel until translucent and just beginning to soften. Turn the heat down to medium.
Place the Tomatoes skin side down and cook until lightly browned on their skins.
Add the marinated Chicken Thighs and the Curry Marinade to the pan. Stir to loosen the sautèed vegetables from the bottom of the pan.
Add the Apricots, Chutney, Curry Powder, Mustard Seeds, Grated Ginger Root, Coriander, Hot Pepper, Salt and Pepper.
Stir to incorporate all of the ingredients then pour the Chicken Broth and Coconut Milk over the meat and Vegetables. Stir to combine.
Bring the pan to just a boil, then remove it from the heat and place it in the oven to bake for 1 hour.
Have some Basmati Rice made and an assortment of condiments; Chopped Cilantro, Peanuts, Unsweetened Coconut flakes, Hot Sauce.