First Thing, Daily Maverick's flagship newsletter

Join the 230 000 South Africans who read First Thing newsletter.

We write for you

It’s a public service and we refuse to erect a paywall and force you to pay for truth. Instead, we ask (nicely and often) that those of you who can afford to, become a Maverick Insider and help with whatever you can. In order for truth not to become a thing of the past, we need to keep going.

Currently, 18,000 (or less than 0.3%) of our brave and generous readers are members; which says a lot about their characters and commitment to our country. These people are paying for a free service in order to keep it free for everyone.

They are the true South AfriCANs.(Sorry, we couldn’t help ourselves.)

Support Daily Maverick→
Payment options

What’s cooking today: Easy chicken and apricot curry



What’s cooking today: Easy chicken and apricot curry

Tony Jackman’s easy chicken and dried apricot coconut curry. (Photo: Tony Jackman)

Dried fruit in a chicken curry is a good old South African staple. No fancy techniques required, no masalas to grind, toast and mix. It’s a quick and easy supper that virtually cooks itself.

A packet of dried apricots, a couple of chicken breasts and thighs, and there’s not much else to do but reach for the masala jar, grab a can of coconut cream and get on with it. Perfect for a hassle-free weeknight supper.


Coconut oil

500 g chicken (breasts and/or thighs, only the meat)

250 g dried apricots

1 red onion

2 garlic cloves

1 x 3 cm piece fresh ginger, peeled and chopped

2 red chillies, chopped

2 Tbsp masala of your choice (mine is a hot Durban masala)

80 ml tomato purée

1 x 400 g can coconut cream

Salt to taste

Coriander leaves


Trim the chicken breasts and thighs off their bones and remove the skin. They’re not good in a curry, even if the bones would add a little flavour. It’s when it comes to eating a chicken curry that you don’t want fiddly bits of bone all over the place. Slice the chicken meat into fairly small pieces.

Melt the coconut oil and sauté the chopped onion, garlic and ginger until softened. Add the chopped chillies and stir in the masala, then add the tomato purée and cook gently for 3 minutes while stirring.

Stir in the coconut cream and season with salt.

Add the chicken pieces and apricots and stir. Put a lid on and leave to simmer for up to an hour. Check now and then to be careful that it doesn’t catch at the bottom. Serve with rice and chopped coriander. DM/TGIFood

Tony Jackman is Galliova Food Champion 2021. His book, foodSTUFF, is available in the DM Shop. Buy it here

Follow Tony Jackman on Instagram @tony_jackman_cooks. Share your versions of his recipes with him on Instagram and he’ll see them and respond.

SUBSCRIBE to TGIFood here. Also visit the TGIFood platform, a repository of all of our food writing.


Comments - share your knowledge and experience

Please note you must be a Maverick Insider to comment. Sign up here or sign in if you are already an Insider.

Everybody has an opinion but not everyone has the knowledge and the experience to contribute meaningfully to a discussion. That’s what we want from our members. Help us learn with your expertise and insights on articles that we publish. We encourage different, respectful viewpoints to further our understanding of the world. View our comments policy here.

No Comments, yet

Please peer review 3 community comments before your comment can be posted