This curry is a great crowd pleaser with just enough sweetness to ensure there will be no leftovers!
500g chicken breast fillets, cut into bite size pieces
2 teaspoons mild curry powder
41g packet apricot chicken recipe base
405ml can apricot nectar
440g can pineapple pieces in juice, drained, juice reserved
Heat 1 tablespoon olive oil in a large frying pan over medium high heat. Sprinkle chicken with curry powder and add to pan, cook stirring often for 4-5 min or until browned.
Combine apricot chicken recipe base, apricot nectar and pineapple juice in a jug. Pour into frypan with the chicken and bring to a boil, stirring. Cover and simmer for 10-12 min or until chicken is cooked through, stirring occasionally.
Add the pineapple pieces and cook, uncovered, for a further 2 min or until heated through. Serve with cooked white or brown rice and steamed green beans. Garnish with chopped parsley.