1 Tbsp. (15 ml) Robertsons Garlic Flakes soaked in boiling water and drained
1-2 fresh green or red chillies, chopped
2 Tbsp (30 ml) Rajah All-in-One Curry Powder
1 Tbsp (15 ml) Robertsons Chicken Spice
1 x 410 g tin tomatoes - chopped
1 cup (250 ml) water
¼ cup (125 ml) apricot jam
1 cup (250 ml) McCain’s Frozen Peas
½ cup (125 ml) freshly chopped dhania (optional)
Heat the oil in a large saucepan. Brown the chicken pieces. Remove from pot and fry the onions, green pepper, garlic flakes and chillies until soft.
Add the Rajah All-in-One Curry Powder and fry for a minute.
Return the chicken pieces and add Robertsons Chicken Spice, tomatoes, water and jam. Stir well, cover and allow to simmer for 45 minutes – to one hour(or until chicken is cooked.) Then add frozen peas and cook for a further 5 – 10 minutes until heated through.
Add the frozen peas and cook for a further 5 – 10 minutes, until the peas are heated through.
Stir in fresh dhania. Serve with pap or basmati rice.