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Apricot Chicken Curry
Apricot Chicken Curry
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Baked chicken drumsticks simmered in sweet curry sauce with dried apricots and water chestnuts.
Ingredients:
  • 8 chicken drumsticks
  • salt and pepper to taste
  • 3 cloves garlic, minced
  • 0.5 teaspoon red pepper flakes, or to taste
  • 4 cups apricot nectar
  • 1 tablespoon water
  • 1 teaspoon cornstarch, or as needed
  • 3 tablespoons Madras curry powder
  • 1 cup dried apricots
  • 4 medium carrots, thinly sliced
  • 1 large onion, roughly chopped
  • 1 large green bell pepper, roughly chopped
  • 1 fresh green chile pepper, minced
  • 0.5 cup chopped water chestnuts
Instructions:
  • Begin by preheating the oven to a toasty 350 degrees F (175 degrees C). Then, generously season the chicken with a perfect sprinkle of salt and pepper.
  • In a large cast iron skillet over medium heat, heat oil. Cook garlic and red pepper flakes until garlic is soft and fragrant, about 1 to 2 minutes. Brown chicken on both sides for approximately 3 minutes each.
  • Place the skillet in the preheated oven and bake for 7 to 10 minutes, or until the chicken is fully cooked and the juices run clear. Use an instant-read thermometer to ensure the temperature reaches 165 degrees F (74 degrees C) when inserted near the bone.
  • Bring apricot nectar to a boil in a large pot over medium-high heat. Lower the heat to medium-low. Combine water and cornstarch in a small bowl, then add to the apricot nectar. Stir in curry powder, followed by apricots, and finally add the baked chicken.
  • Heat the cast iron skillet with the flavorful chicken drippings over medium heat. Add carrots, onion, bell pepper, and chile pepper; sauté until the onion turns translucent, approximately 5 minutes. Pour in the chicken and apricot sauce, cover, and let it simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper to taste. Just before serving, mix in the water chestnuts.

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