Chicken & Apricot Curry

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Annabel Karmel


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50 g (2 1/2 oz) baby pasta shells

2 tsp sunflower oil

50 g (2 oz) onion, finely diced

1/4 tsp fresh ginger, grated

2 tsp mild korma curry paste

150 ml (1/4 pint) chicken stock

100 ml (3 1/2/ fl oz) coconut milk

15 g (1/2 oz) dried apricots, roughly chopped

50 g (2 oz) butternut squash, finely diced

75 g (3 oz) chicken breast, chopped into small pieces.

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