APRICOT CHICKEN CURRY
Chicken curry is probably the most sort-out Indian recipe. This apricot chicken curry is absolute comfort food. Made East-Indian style with sweet dried apricots, chicken, and fresh ground Indian masala that's bound to have you making it more often than you planned.
Provided by Veena Azmanov
Time 40m
Number Of Ingredients 18
Steps:
- Apricots - Soak apricots in hot water for 20 minutes. Drain and chop the apricots. Set aside.Pro tip - we want the apricots to soften and become a paste when added to the curry. So, make sure to soak until thoroughly soft
- Onions - Pulse the onions in a food processor to a smooth paste - Set aside.
- Masala - To the same food processor - add all the masala ingredients and blend to a smooth paste
- Heat the ghee in a heavy bottom saucepan and fry the onions paste on medium-low. Next, add the ground masala and saute well for two more minutesPro tip - we need to masala to cook until it becomes fragrant. So, keep the heat to medium-low and add a few tablespoons of water if necessary.
- Add the chopped tomatoes and cook for three minutes more. Then add the chicken and apricots along with the water and vinegar. Season with salt and pepperPro tip- let the tomatoes really soften as they cook so they almost disappear into the sauce.
- Cover and cook for 20 minutes on medium heat until the chicken is cooked through.
- Taste and adjust seasoning before serving
Nutrition Facts : Carbohydrate 11 g, Protein 18 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 73 mg, Sodium 70 mg, Fiber 2 g, Sugar 5 g, Calories 267 kcal, UnsaturatedFat 10 g, ServingSize 1 serving
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
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.
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CHICKEN & APRICOT CURRY | GREAT BRITISH FOOD AWARDS
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Servings 4Category Main
- Lightly crush the cardamon pods then toast them with the coriander and cumin seeds in a dry frying pan on a medium heat, until they start to colour and release oils and flavour.
- Blend the Hot Garlic Pickle to a paste in a good processor, or using a mortar and pestle. Add the warmed spices and combine.
- Put the vegetable oil in the frying pan and add the spiced garlic paste. Cook until hot but don't let it burn, then add the chicken and stir to coat the meat. Add the onion followed by the tomatoes, chilli and a splash of vinegar.
- Reduce the heat and allow to simmer for 20 to 30 minutes until the chicken is cooked through. Add the dried apricots and, if necessary, a little water or chicken stock then cook for a further 5 minutes.
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