This spicy sweet chicken has a great flavour. It's quick and easy and always a hit. Serve over rice or couscous.
500g chicken breast, cut into bite-size pieces
2 teaspoons garam masala
1 teaspoon garlic powder
1 pinch salt and black pepper to taste
2 tablespoons olive oil
1/2 yellow onion, finely diced
1 1/2 cups (750ml) chicken stock, or as needed
1 cup (250g) apricot jam
1/4 cup (60ml) white vinegar
1 teaspoon of Tabasco sauce
1 teaspoon lime zest
1 tablespoon butter
Preparation:15min › Cook:25min › Ready in:40min
Season the chicken with garam masala, garlic powder, salt and pepper; set aside. Heat the olive oil in a frypan over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.
Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot jam and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the chilli sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.