Apricot Chicken Curry

I love apricot juice as the base for this apricot chicken curry dish. Chicken drumsticks are an economical meat option, but any bone-in pieces will do. Hold back on the madras curry and peppers to keep this dish mild and flavorful, or adjust upward if you enjoy a lot of heat! Serve over rice for a complete meal.


Recipes · Meat and Poultry · Chicken · Chicken Leg Recipes


Prep Time: 30 mins
Cook Time: 40 mins
Servings: 4
Total Time: 1 hrs 10 mins

Ingredients

Ingredients List

  • 8 chicken drumsticks

  • salt and pepper to taste

  • 2 tablespoons olive oil

  • 3 cloves garlic, minced

  • ½ 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 (Optional)

  • ½ cup chopped water chestnuts (Optional)


Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.

  2. Heat oil in a large cast iron skillet over medium heat. Add garlic and red pepper flakes; cook and stir until garlic is soft and fragrant, 1 to 2 minutes. Add chicken and brown for about 3 minutes per side.

  3. Transfer the skillet to the preheated oven and bake until chicken is no longer pink at the bone and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  4. Bring apricot nectar to a boil in a large pot over medium-high heat, then reduce then heat to medium-low. Mix water and cornstarch together in a small bowl; stir into apricot nectar. Stir in curry powder, then apricots. Add baked chicken.

  5. Place the cast iron skillet with chicken drippings over medium heat. Stir in carrots, onion, bell pepper, and chile pepper; cook and stir until onion is translucent, about 5 minutes. Pour chicken and apricot sauce into the skillet; cover and simmer until vegetables are tender, about 10 minutes. Season again with salt and pepper. Stir in water chestnuts just before serving.

Tips

We like to serve this over brown rice, although many rice varieties could be a good match. I sometimes switch up the vegetables (or add more) depending on what I have on hand.

If storing leftovers, take the chicken off the bone, and save curry in the same container as the rice for easy reheating, but remember, it gets spicier the longer it sits!


Nutrition Facts (per serving)

Nutrition Facts
649 Calories
23g Fat
75g Carbs
40g Protein


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