Ingredients

For the marinade:

• 2 tablespoons mild curry powder

• 1 teaspoon turmeric

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 2 tablespoons apricot jam

• 2 tablespoons white vinegar or lemon juice

• 1 tablespoon brown sugar

• 2 garlic cloves, minced

• 1 medium onion, finely chopped

• 1/2 cup water

• Salt and pepper to taste

For the dish:

• 2 pounds (about 1 kg) boneless, skinless chicken thighs, cut into bite-sized chunks

• 1 cup dried apricots

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

Instructions

1. Make the marinade:
   In the Platinum Large Gourmet Skillet over medium heat, sauté the chopped onion and garlic until soft. Add curry powder, turmeric, coriander, and cumin. Stir until fragrant, about 1 minute.
   Stir in the apricot jam, vinegar, brown sugar, and water. Let the mixture simmer for 5 to 7 minutes until it thickens slightly. Season with salt and pepper. Remove from heat and let cool.

2. Marinate the chicken:
   In a large bowl, combine the chicken pieces, dried apricots, and chopped peppers. Pour the cooled marinade over the mixture and toss to coat. Cover and refrigerate for at least 2 hours, preferably overnight.

3. Cook the sosaties:
   Return the Platinum Skillet to medium heat. Add the marinated chicken and vegetables (no skewers needed). Sauté gently, stirring occasionally, for 10 to 15 minutes or until the chicken is fully cooked and lightly caramelized.

4. Serve with:
   Traditional yellow rice (geelrys), roti, or a fresh green salad.