CHICKEN APRICOT CURRY
Creamy Chicken Apricot Curry with mildly sweet accents from dried apricots, red, and yellow bell peppers. Enjoy this one-pot dish with steamed rice.
Provided by Linda Ooi
Categories Main Dish
Time 45m
Number Of Ingredients 14
Steps:
- Blend onion, garlic, and ginger with ¼ cup (60ml) water. Transfer to a bowl. Add curry powder, cumin, and fennel. Mix into a paste.
- Heat 1 tablespoon vegetable oil in a medium sized pot over medium heat. Fry red and yellow bell peppers for 2 minutes. Remove and set aside.
- Add remaining 3 tablespoons vegetable oil to the pot. Stir fry spice paste until fragrant, about 4 to 5 minutes.
- Add chicken and stir till chicken turns opaque, about 3 minutes. Pour in ½ cup (120ml) water.
- Add dried apricots. Cover and bring to a boil. Reduce heat and simmer for 10 minutes.
- Remove lid. Add coconut milk, salt, and cooked bell peppers. Allow coconut milk to heat through, about 3 minutes.
- Turn off heat and allow curry to sit for 10 minutes before serving.
Nutrition Facts : Calories 382 kcal, ServingSize 1 serving
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
APRICOT CURRIED RICE WITH CHICKEN
A easy & fast recipe I found in "Schoener Essen", a German cooking magazine. German food is often very mild, so if you like things with a little more kick, feel free to experiment with spicier ingredients.
Provided by HeatherFeather
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook rice and keep warm according to package directions.
- Season chicken breasts with a little salt& pepper to taste.
- Heat 2 tsp oil in a heated skillet.
- Add chicken breasts and brown 3 minutes per side, then remove from the pan.
- Spread chili sauce all over both sides of the chicken.
- Place chicken into a heavy,ovensafe pan and place in a preheated oven at 200 C on the second rack, and roast for 10 minutes or until chicken is cooked through (the thicker your chicken breasts, the longer it will take).
- In the same pan you cooked the chicken in, heat another 2 tsp of oil.
- Saute the green onions and the peppers for about 3 minutes, remove from the pan to a dish.
- Add another tsp of oil (if needed) and saute the apricots 1-2 minutes, then remove to the same dish as the peppers and the onions.
- Add another tsp of oil (if needed), and saute the rice and the curry powder, stirring constantly to mix well, for about 2 minutes.
- Pour in the stock and bring to a boil.
- Return all the sauteed vegetables and the apricots, along with the peas to the pan and cook together until heated.
- Serve with the chicken.
- Note*: If you prefer things more spicy, feel free to add some hot curry powder or use spicier chili sauce.
- In Germany, sweet& sour chili sauce is usually more like the sweet& sour duck sauce you can buy from La Choy in the grocery stores in America- it has little bits of red bell pepper in it.
Nutrition Facts : Calories 503.9, Fat 3.1, SaturatedFat 0.6, Cholesterol 68.4, Sodium 402.4, Carbohydrate 79, Fiber 8.9, Sugar 15.3, Protein 38.7
CURRIED RICE WITH RAISINS, APRICOTS AND ALMONDS
This rice dish is a wonderful combination of sweet and spicy.If you like a mild curry flavour use less curry powder.This is excellent with lamb or beef, but would go well with other meats too.
Provided by Carrie Ann
Categories Curries
Time 48m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, cook onion and garlic in oil over moderately low heat, stirring, until softened.
- Add curry powder and rice and cook,stirring, for 1 minute.
- Add chicken broth and salt.
- Boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear to be dry, about 8 minutes.
- Reduce heat to as low as possible.
- Cook,covered,about 10-15 minutes more.
- Remove from heat.
- Let stand 5 minutes.
- Stir in raisins, apricots and almonds and serve.
CHICKEN CURRY WITH DRIED APRICOTS
Steps:
- Heat vegetable oil in heavy large skillet over medium heat. Add chopped shallots and sauté until golden brown, about 5 minutes. Mix in red curry paste and fresh ginger and cook 1 minute. Add chicken tenders and sauté until cooked through, about 6 minutes. Using tongs, transfer chicken to bowl.
- Add unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to 2 1/4 cups, about 10 minutes. Mix in mango chutney and 1/2 cup cilantro. Return cooked chicken to skillet. Season to taste with salt and pepper. Stir to heat through. Sprinkle with remaining 1/4 cup cilantro. Serve over rice.
- *Available at Asian markets and in the Asian foods section of some supermarkets.
- **Available at Indian, Southeast Asian and Latin American markets and many supermarkets.
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