Chicken curry is probably one of the most popular and delectable of all curries. There are many versions out there and I have previously posted three versions (with several more in my pocket) on this blog. Chicken Curry with Kaffir Lime Leaves is a slightly tangy Nyonya (Straits Chinese) version with the addition of asam gelugor and fragrant lime leaves. Chicken Korma with Cashew Nuts is a creamy and mild curry suitable for kids. The Slow Cooker Chicken and Vegetable Curry is a simplified one-pot wonder perfect for week nights.
Today’s Chicken Apricot Curry is another mild curry with sweet accents from dried apricots. Fresh apricots are currently in season but I chose to use dried ones because they are sweeter and hold their shape better. They were a nice counterpoint to the rich creamy sauce. The idea of adding dried apricots was inspired by Northern African and Middle Eastern dishes which often have fruits in them. I also threw in some red and yellow bell peppers to make it a complete one-pot dish.
Please use any kind of curry powder you are familiar with. The taste may differ slightly depending on the mix of spices in it.
- 4 tbsp vegetable oil
- ½ red bell pepper, cubed
- ½ yellow pepper, cubed
- 2 lbs (900g) boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ cup (100g) dried apricots
- 1/3 cup (80ml) coconut milk
- 1 tsp salt
- 1 onion, peeled and cut into small pieces
- 2 cloves garlic, peeled and halved
- 1 inch ginger, peeled
- 3 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground fennel
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.
This delicious Chicken Apricot Curry is best served with steamed rice. Do give it a try.
Enjoy…..and have a wonderful day!