Curried chicken kebabs with bacon and apricots

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10 servings
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Poultry

By Food24 November 03 2009
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Ingredients (11)

CURRY SAUCE
1.00 onion — sliced
80.00 ml oil
250.00 ml vinegar — grape
80.00 ml chutney
80.00 ml brown sugar
12.00 ml curry powder
5.00 ml salt
500.00 g chicken breast fillets — skinned and deboned
125.00 g bacon
10.00 apricots — dried, halved
10.00 wooden skewers — soaked in water
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Method:

Sauté; the onion in heated oil until tender and glossy.
Add the remaining sauce ingredients and simmer for three minutes.
Remove from the heat and cool completely.
Meanwhile cube the chicken breasts and season with salt and black pepper. Place in a plastic or ceramic dish and pour over the cold curry sauce. Marinate for 24 hours.
Thread chicken cubes, pieces of bacon and apricot halves onto the kebab skewers and grill over medium coals until done.
Bring the remaining marinade to the boil and thicken with a little cornflour.
Serve with the kebabs, bread and salad.



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