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.
chicken apricot curry
red bell pepper
boneless skinless chicken thighs
(cut into bite-sized pieces) (900g)
(peeled and cut into small pieces)
(peeled and halved)
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.
Tried this recipe?
Chicken Apricot Curry at https://www.rotinrice.com/chicken-apricot-curry/