Malay Chicken Curry

  • Yield: servings


12-- chicken thighs boned and skinless, cut into 1 1/2 inch pieces
6tablespoons apricot jam
2tablespoons brown sugar
3cloves garlic finely chopped
1teaspoon grated fresh ginger
1tablespoon cornstarch
2-- bay leaves
2tablespoons medium curry powder
1tablespoon turmeric
1/2cup red wine vinegar + 1/2 cup water mixed
1tablespoon salt
1teaspoon black pepper
3-- onions cut in half and then quartered into about 1 1/2 inch pieces
Mango, Cucumber and Avocado Salad
2-- ripe mangos peeled and sliced into spears
1-- English cucumber unpeeled and sliced into spears
2-- Hass avocados peeled and quartered lengthwise
1/2small red onion slice thinly into rings and separated
1/4cup of cilantro chopped
2tablespoons of lime juice
4tablespoons of olive oil
-- Salt and pepper


For the chicken:
Soak bamboo skewers in water for at least one hour (or use metal skewers). Combine all the ingredients except the chicken and onion in a saucepan and cook on medium heat until mixture thickens slightly. Add onions and stir for about 1 minute. Allow to cool slightly.
Add chicken and marinate overnight, if possible. (If time is short, skip the marinading overnight part and go straight to the next instruction) Thread chicken and onion alternately onto bamboo (or metal) skewers. Grill under broiler at high heat, basting chicken with excess marinade and turning occasionally until chicken is done. Serve with Mango, Cucumber and Avocado Salad.

For the Salad:
Place mango, cucumber, avocados, onion and cilantro into a salad bowl. Mix lime juice, olive oil and season with salt and pepper. Pour over salad and mix well.