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Apricot chicken curry
Apricot chicken curry
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Create a cozy winter curry by transforming a traditional dish into delicious apricot chicken.
Ingredients:
  • 18.40 gm vegetable oil
  • 6 Chicken Thigh Cutlets, skin on, trimmed
  • 1 brown onion, sliced
  • 1 tsp ginger, finely grated
  • 2 garlic cloves, crushed
  • 150g curry paste
  • 400g can chopped tomatoes
  • 125ml chicken stock
  • 250ml apricot juice
  • 75g dried apricot
  • Steamed basmati rice, to serve
  • Flaked almonds, toasted, to serve
  • Chopped coriander, to serve
  • Steamed green beans, to serve
Instructions:
  • In a large heavy-based saucepan, heat half of the oil over medium-high heat until sizzling. Season the chicken, then cook for 5 minutes or until it is golden brown. Remove the chicken from the pan and place it on a plate.
  • Heat the remaining oil in the pan over medium heat until shimmering. Sauté the onion, stirring occasionally, for 5 minutes or until lightly golden. Add the ginger and garlic, cook while stirring for 1 minute. Stir in the curry paste, cook for 2-3 minutes until fragrant. Add the tomato, stock, apricot nectar, and dried apricots. Bring to a boil, then add the chicken back to the pan with any collected juices. Reduce heat to low and simmer for 40 minutes or until the chicken is fully cooked.
  • Portion the rice onto plates, generously spoon the flavorful curry over it, garnish with crunchy almonds and fresh coriander, and accompany with a side of vibrant green beans.

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