Curried chicken kebabs with bacon and apricots

Recipe from: 12/10/1998 12:00:00 AM
Ingredients 12
Servings 10
Time

Ingredients

  • CURRY SAUCE
  • 1
    onion, sliced
  • 80
    ml
    oil
  • 250
    ml
    grape vinegar
  • 80
    ml
    chutney
  • 80
    ml
    brown sugar
  • 12
    ml
    curry powder
  • 5
    ml
    salt
  • 500
    g
    skinned and deboned chicken breasts
  • 125
    g
    bacon
  • 10
    dried apricots, halved
  • 10
    kebab skewers, soaked in water
 

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.
 

Read more on: poultry  |  grill
 

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