Chicken Curry

Ingredients

• 2 ripe peaches
• 4 ripe apricots
• 1 large sour apple (e.g., Boskop)
• 1 large onion
• sunflower oil
• 2 tsp yellow curry paste (Thai)
• 1 can coconut milk (about 400 ml, unsweetened)
• 350 ml vegetable stock
• 3 tbsp Lime juice
• Salt
• pepper (ground)
• sugar
• 2 chicken thighs
• Basil

Instructions

1. 1.

   Wash peaches and apricots, rinse with boiling water, then peel, halve, core and cut into wedges. Halve the apricots only. Peel, halve, core and slice the apple. Peel the onion, halve it and cut crosswise into strips.

2. 2.

   Wash chicken thighs and pat dry. Heat 3 tbsp oil in a not-too-large pot and brown the chicken thighs all over. Remove from the pot and in the remaining fat briefly sauté the curry paste with the onions. Deglaze with coconut milk. Return the chicken to the pot, add vegetable stock, cover and simmer on medium heat for 25 minutes. Season with salt and pepper.

3. 3.

   Add the fruit wedges and simmer for another 5 minutes. Add lime juice and season the sauce with a pinch of sugar, optionally more salt and pepper. Sprinkle generously with basil leaves (set aside some for garnish) and let it rest for another 5 minutes. Serve sprinkled with basil leaves.