Tuesday, 16 October 2012

Pataks Curry flavour & Apricot Chicken Recipe

It has just been National curry week from the 8-14 October but don't stop having your curries they are for any time. They are a quick and simple dish suitable for all the family and its the one time that I don't have to go and cook my son something separate for eat. We all enjoy this dish  and its mild enough it doesn't blow my teens head off and as we all know teens can be hot headed at the best of times !

The not so humble curry is Britain's best loved dish - 73  % of Brits say they loved a curry and almost a quarter ( 24 %) name it as their absolute favourite food.


Pataks have launched a nationwide search to find Britain's biggest curry nut to become Patks's Official Curry Taster 2012. The winning candidate will be the voice of the nation when it comes to tasting curry and helping shape the future of the Patak's brand.


If you are crazy for Jalfrezi, drool over Dopiaza or fancy yourself as a Rogan Nosher then you are the prefect candidate for Patak's serch for Britain's biggest curry lover. You don't need any formal qualifications to apply, you just need to convince the Pataks panel of judges that your passion for curry knows no bounds and that you are Britain's biggest curry fan.



Pataks Oven Biryani served with Naan Bread.


This was a simple dish to prepare and saves me a trip to the local takeaway! I much prefer kowing what has actually gone into my takeaway!


There are many recipes on the Pataks site I would choose the below dish for those intimate child free moments * pencils in such an occasion * 

Apricot Chicken - Indian Style ( Knubani Murgh)


  • 2 tbsp vegetable oil
  • 200g onions, sliced
  • 450g chicken, diced
  • 3 tbsp Patak's Balti Curry Paste
  • 200g canned chopped tomatoes
  • 2 tbsp single cream
  • 150g dried apricots, chopped
  • 150ml water
  • 2 tbsp fresh coriander, chopped
  • Salt to taste
  • 1tbsp/5g sugar



    1. Heat the oil in a pan and fry the sliced onions for 2 minutes.
    2. Add the Patak's Balti Paste together with the chicken and fry for 3 minutes to seal the meat.  Add the chopped tomatoes and dried apricots and cook for 15 - 20 minutes or until the chicken is cooked (add a little water if necessary).
    3. Finally add the cream and gently heat for a further 2 minutes.
    4. Garnish with the fresh coriander and serve with rice and Naan breads


    (Disclosure I was sent a number of Pataks products to try all words and thoughts are my own , the recipe is printed with kind permission from Pataks )

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