Our wonderful foodie friends at basil.and.lime have crafted this yum curry recipe, using our The Beekeeper, Central Otago Apricot Kasundi. 

Recipe:

Serves 2-3

500g skinless and boneless chicken thighs, chopped

1/2 jar The Beekeeper, Central Otago Apricot Kasundi

1tsp turmeric

1tsp ground cumin

1/4tsp fenugreek seeds

1/4tsp ground cloves

2 garlic cloves, finely diced

1/2c heavy cream

1/2 large red chilli, finely sliced (optional)

3c steamed basmati rice

4c finely chopped spinach

1/3c dried currants

salt & pepper

Method:

Combine the chicken and the Apricot Kasundi and set aside.

Heat a saucepan on medium high and coat with oil. Add the turmeric, cumin, fenugreek seeds, cloves and garlic. Cook for 8 mins. 

Add the chicken and marinade sauce. If using chilli, add it now. Cook until the meat has been cooked through.

Add the cream and gently bring the sauce to a simmer.

Meanwhile, add the spinach and currants to a saute pan. Put the lid on and cook until the spinach has wilted, then add the basmati and mix together well.

Season the curry to taste and serve with the rice and extra Apricot Kasundi

Enjoy