Apricot & Pineapple Chicken Casserole | Rhodes Food Group

Ingredients

• 40 chicken thighs
• 125 ml (½ C) sunflower oil
• 4 onions, chopped
• 4 garlic cloves, finely chopped
• 1 large piece of gingerroot, peeled and finely chopped
• 65 ml (¼ C) Hinds Madras Curry Powder
• 1 litre of Rhodes Tomato Puree
• 4 x 440 g cans Rhodes Quality Pineapple Pieces in Light Syrup, drained
• 500 ml (2 C) of Rhodes Quality Apricot Jam
• 4 x 410 g cans coconut milk
• 375 ml (1½ C) peanut butter
• 250 ml (1 C) coriander leaves, chopped
• salt and pepper