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.
Keyword : chicken apricot curry
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
Calories: 382kcal
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