APRICOT CHICKEN CURRY
I love apricot juice as the base for this curry dish. Chicken drumsticks are an economical meat option, but any bone-in pieces would do. Hold back on the madras curry and peppers to keep this dish mild and flavorful; adjust upward if you enjoy a lot of heat! Over rice, this is a complete meal.
Provided by Katherine D
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 1h10m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
- Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
- Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
- Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.
Nutrition Facts : Calories 649.1 calories, Carbohydrate 75.3 g, Cholesterol 116.6 mg, Fat 23.1 g, Fiber 9.3 g, Protein 40.1 g, SaturatedFat 5.2 g, Sodium 167.8 mg, Sugar 58.6 g
CHICKEN APRICOT CURRY
This is a very easy dish that freezes well. I cook up a batch and freeze into 4 portions so I have my own brand of ready meal. This is great served with either boild long grain rice or a baked potato.
Provided by webmoose
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Add all the ingredients together into one pot, the order is unimportant
- I cook this in the microwave but can just as easily be done on the hob.
- Microwave:
- Cook on high for 5 minutes and give it a good stir. Then simmer for 30 minutes. Stir twice during that time.
- Hob:
- Gently bring to the boil then turn down the heat. Simmer for around 30 minutes.
AWESOME APRICOT CHICKEN CURRY
Make and share this Awesome Apricot Chicken Curry recipe from Food.com.
Provided by Clifford Boren
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook onion, garlic, and curry in margarine for a couple of minutes.
- Push mixture to one side of skillet and cook chicken for five or six minutes until pink is gone.
- Stir together chicken and onion mixture.
- Add preserve, apple, raisins, cashews, and 1/3 cups water or white wine.
- Mix yoghurt and cornstarch together and stir until there are no lumps.
- Then add it to the skillet and mix everything well.
- Let it all boil slowly for at least two minutes to get rid of the starchy flavor from the cornstarch.
- Plate it up over the base of your choice.
- Traditionally the base is rice.
- But try being daring and use angel hair pasta or toasted English muffins.
- Burp.
AUSSIE APRICOT CHICKEN
Make and share this Aussie Apricot Chicken recipe from Food.com.
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 190c.
- Heat the oil in an oven-proof pan (with a lid) and cook onion and garlic over medium heat until onion is softened (about 5 minutes), Stir.
- Mix the curry powder and flour together in a bag then add in the chicken and toss well.
- Add the chicken to the pan and cook it until it changes colour. Add the dry soup mix and stir to coat all the chicken, then the nectar stirring really well. Bring to the boil and simmer until the mix thickens.
- Put the lid on and place in the preheated oven. Cook for about 30 minutes or until the chicken is cooked through.
- Remove from the oven, stir through the parsley, then serve over plenty of mash or rice (mash is my favourite).
- *You can add in dried or canned apricots, but we prefer it without.
Nutrition Facts : Calories 278.8, Fat 8.1, SaturatedFat 1.6, Cholesterol 91.4, Sodium 903.8, Carbohydrate 27.9, Fiber 2.3, Sugar 16, Protein 23.7
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- Into a large ziploc bag, add the All-Purpose Flour (1 cup), Curry Powder (1 teaspoon), Salt and Pepper (to taste). Shake that to mix everything. Then, add in the Chicken Breast (1 kilogram), and toss that around until the chicken is nicely coated.
- Take the browned chicken fillets from the pan and set aside. In the same pan, cook the Yellow Onion (1), and Garlic (2 clove) for about 2 minutes.
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