CURRIED CHICKEN KEBABS WITH BACON AND APRICOTS

• 1 onion, sliced
• 80ml oil
• 250ml grape vinegar
• 80ml chutney
• 80ml brown sugar
• 12ml curry powder
• 5ml salt
• 500g skinned chicken breasts
• 125g bacon
• 5-10 dried apricots
• 10 kebab skewers, soaked in water before hand

Sauté the onion in heated oil until tender and glassy. Add the remaining sauce ingredients and simmer for 3 minutes. Remove from the heat and cool completely. Meanwhile cube the chicken breasts and season with salt and black pepper. Place in a plastic dish and pour over the cold curry sauce. Marinate for 24 hours. Thread chicken cubes, pieces of bacon and apricot halves onto the kebab skewers and grill over medium coals until done. Bring the remaining marinade to the boil and thicken with a little corn flour. Serve with the kebabs, bread and salad.