Creamy Chicken Apricot Curry with mildly sweet accents from dried apricots, red, and yellow bell peppers. Enjoy this one-pot dish with steamed rice.
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.
A Mild Curry with Sweet Accents
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.
Tools Used in Making This Chicken Apricot Curry
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• Oster 6-Cup Glass Jar 12-Speed Blender
• Le Creuset Enameled Cast-Iron 2-3/4-Quart Soup Pot, Flame
INGREDIENTS
- 4 tbsp vegetable oil
- ½ red bell pepper (cubed)
- ½ yellow pepper (cubed)
- 2 lbs boneless skinless chicken thighs (cut into bite-sized pieces) (900g)
- ½ cup water (120ml)
- ½ cup dried apricots (100g)
- 1/3 cup coconut milk (80ml)
- 1 tsp salt
Spice Paste
- 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
INSTRUCTIONS
- 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
This delicious Chicken Apricot Curry is best served with steamed rice. Do give it a try.
Enjoy…..and have a wonderful day! 😎
This curry has a wonderful balance of flavors… I would love to dive into that bowl. 🙂
It’s a mild and slightly sweet curry. The family enjoyed it. 🙂
Oh, i will try this tomorrow. i think this is a great and beautiful recipe.thanks for sharing!
You are most welcome, Indian Recipes. Enjoy… 🙂