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Apricot Chicken Curry

Apricot Chicken Curry prepared dish

This apricot chicken curry combines tender chicken pieces with sweet apricots and aromatic spices for a delightful dish. Serve it over rice or with naan for a complete meal.

This recipe is indian style, dinner, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include curry powder, onion, olive oil, salt.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 tbsp curry powder
  • 1 medium onion (chopped)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 bunch cilantro (for garnish)
  • 500 g chicken thighs (boneless, skinless, cut into pieces)
  • 1 tbsp ginger (grated)
  • 1 tsp black pepper
  • 400 ml coconut milk
  • 200 g apricots (dried, chopped)
  • 3 cloves garlic (minced)

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  4. Add the chicken pieces to the skillet and cook until browned on all sides, about 7-10 minutes.
  5. Sprinkle the curry powder, salt, and black pepper over the chicken, stirring to coat evenly.
  6. Pour in the coconut milk and add the chopped apricots, bringing the mixture to a simmer.
  7. Reduce the heat to low and cover the skillet, allowing the curry to cook for 15-20 minutes until the chicken is cooked through.
  8. Serve the curry hot, garnished with fresh cilantro.

Nutrition (per serving)

  • Calories: 420
  • Protein: 30 g
  • Fat: 25 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Sugar: 8 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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