• 300gm Apricot & Toasted Almond Jam
  • 1/4 cup Caramelised White Balsamic Vinegar
  • 2 garlic cloves, minced
  • 2tsp fresh ginger, grated
  • 12 chicken thighs, cubed & skewered
  • Fresh coriander to garnish
  • 1-1.5 tablespoons of Red Curry Paste


Combine a jar of Apricot and Toasted Almond Jam in a saucepan Caramelised White Balsamic Vinegar , curry paste, garlic cloves, grated ginger.

Stir over a low heat for a few minutes, cool.

Arrange 12 chicken kebabs in a dish in a single layer, brush with a 1/2 of the sauce and marinate for at least 1-2 hours.

Preheat grill or Barbecue, lightly brush kebabs with oil.

Cook and turn frequently for 10 minutes until cooked through.

Serve with the remaining reheated sauce and a sprinkle of chopped coriander.