Fragrant Chicken Curry from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 30 ml/2 tbsp chopped fresh coriander (cilantro)
• 1 cooked chicken, about 1.5kg/3-3½ lb
• 30 ml/2 tbsp apricot jam
• 150 ml/¼ pint/⅔ cup Greek (US strained plain) yogurt
• 6 kaffir lime leaves, chopped
• 2 lemon grass stalks, coarsely chopped
• 115 g/4 oz creamed coconut dissolved in 900 ml/1½ pints/3¾ cups boiling water, or 1 litre/1¾ pints/4 cups coconut milk
• boiled rice, to serve
• kaffir lime leaves, shredded, toasted coconut and fresh coriander (cilantro), to garnish
• salt
• ground black pepper
• 1 onion, coarsely chopped
• 45 ml/3 tbsp oil
• 15 ml/1 tbsp Thai red curry paste
• 2 garlic cloves, crushed