Apricot Chicken Curry

Apricot chicken curry is made with chicken drumsticks, first baked, then simmered in a sweet and savory curry sauce with bits of plump dried apricots and crunchy water chestnuts.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 649 Calories

Ingredients

• 1 tablespoon water
• 2 tablespoons olive oil
• salt and pepper to taste
• 3 cloves garlic, minced
• 1 cup dried apricots
• 4 medium carrots, thinly sliced
• 1 teaspoon cornstarch, or as needed
• 3 tablespoons Madras curry powder
• 8 chicken drumsticks
• 1 large onion, roughly chopped
• 4 cups apricot nectar
• 1 large green bell pepper, roughly chopped
• 0.5 teaspoon red pepper flakes, or to taste
• 1 fresh green chile pepper, minced
• 0.5 cup chopped water chestnuts

Recipe Instructions

Step 1

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

Step 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.

Step 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).

Step 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.

Step 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.