I'm looking for a chicken curry recipe which included brown sugar, popular in the 1970's.?

Ingredients


8 chicken breast fillets, skinned, cubed


4 tablespoons malt vinegar


2 teaspoons curry powder


1 teaspoon ground cumin


1 teaspoon ground coriander


1/4 teaspoon turmeric


1 garlic clove, crushed


1/2 inch ginger, minced


4 tablespoons brown sugar


4 tablespoons oil


2 large onions, sliced


6 ounces semidried apricots, chopped


2 cloves


1/4 teaspoon peppercorns





Directions


Mix the vinegar, curry powder, cumin, coriander, turmeric, garlic, ginger and sugar together.


Add the chicken and mix. Leave to marinate for 20 minutes.


Heat the oil in a large pan and add the onions. Cook until beginning to colour golden.


Add the cloves and peppercorns and colour for 30 seconds.


Add the chicken and marinade into the pan with the onions and simmer for 30 minutes or until the chicken is cooked thoroughly.


Add the apricots, cover and cook for a further 15 minutes.


Serve with pilau rice and chutneys.I'm looking for a chicken curry recipe which included brown sugar, popular in the 1970's.?
go to one of the jamaican store buy the jamaican curry get some onion eskellion peg garlic sweet peppers also ask for the jamaica chicken spice,meat spice.msg and black pepper


get a ole chicken and dice it up small ,very small then add one sweet pepper one onion three pegs of garlic two stark of scallion then add the powder spices and two tea spoon curry and then one tea spoon brown sugar mix with spoon a pinch of salt tast as you add, hot oil then throw everthing in stir then turn down stove low ,cover for 15 min then throw in three cup water cover until turn to gravey if not thick add some bread crumb you will love it.I'm looking for a chicken curry recipe which included brown sugar, popular in the 1970's.?
Hope this is it:





Red Chicken Curry





Ingredients








2 Tbsps. plus 2 tsps. vegetable oil


1 onion\cooked, finely diced


1 piece fresh ginger root, 4/5 inch, grated


1 clove garlic, crushed


1 Tbsp. plus 1 tsp. Thai red curry paste


14 oz. chicken breast fillets, cut into bite-sized pieces


1-3/4 cups canned coconut milk


1 lime, juice and zest


1 Tbsp. plus 1 tsp. brown sugar


1 Tbsp. plus 1 tsp. fish sauce


1/2 red capsicums, thinly sliced


1/2 green capsicums, thinly sliced


1/2 bunches coriander leaves





Instructions


Heat oil in a large frying pan over a moderate heat. Saut茅 onion, ginger, garlic and curry paste until fragrant. Add chicken and cook until well browned. Stir in coconut milk, lime juice and zest, brown sugar and fish sauce. Add vegetables and simmer until slightly


softened, but still crisp. Scatter with fresh coriander leaves and serve with Jasmine rice.