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Chicken, Apricot and Parsnip Curry


Firstly I just want to clarify that dried apricots are NOT orange! For this recipe I urge you to source organic naturally dried apricots and enjoy real honest food with real honest flavours. There isn’t much point in taking the time to create nourishing meals to then add the hidden sulphates and preservatives found in “regular” apricots. 

Into your slow cooker add;

3 diced Onions.

4 cloves of Garlic.

1.5kg Chicken Thighs Fillets.

700g of Chopped Parsnip.

20 Organic Sun Dried Apricots.

4-5 Tablespoons of a Quality Indian Spice Mix.

1/4 cup of Chicken Stock.

Mix this thoroughly so all of the chicken is covered evenly in the spice mix.

Place the lid on and set your slow cooker to low for 8 hours. Serve on a bed of Broccoli or Cauliflower Rice.

So quick and easy and all of my family loved it!! I will definitely be adding this to our mid week dinners.

No need to brown meat first when looking for convenience. This is good food, fast!!

Eat with my Pan Fried Flat Bread!

#ChickenStock #Parsnip #Chicken #Apricots #CleanCurry

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Wellington Point, Brisbane | Queensland

Kellye O'Brien | 0423 005 786