Name: Apricot Chicken Curry
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Chicken Drumsticks - 8; Salt and pepper to taste - 8; Olive oil - 2 tablespoons; Garlic, minced - 3 cloves; Red pepper flakes, or to taste - ½ teaspoon; Apricot nectar - 4 cups; Water - 1 tablespoon; Cornstarch, or as needed - 1 teaspoon; Madras curry powder - 3 tablespoons; Dried apricots - 1 cup; Carrots, thinly sliced - 4 medium; Onion, roughly chopped - 1 large; Green bell pepper, roughly chopped - 1 large; Fresh green chile pepper, minced (Optional) - 1; Chopped water chestnuts (Optional) - ½ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Apricot Chicken Curry

1. Chicken Drumsticks - 8

2. Salt and pepper to taste - 8

3. Olive oil - 2 tablespoons

4. Garlic, minced - 3 cloves

5. Red pepper flakes, or to taste - ½ teaspoon

6. Apricot nectar - 4 cups

7. Water - 1 tablespoon

8. Cornstarch, or as needed - 1 teaspoon

9. Madras curry powder - 3 tablespoons

10. Dried apricots - 1 cup

11. Carrots, thinly sliced - 4 medium

12. Onion, roughly chopped - 1 large

13. Green bell pepper, roughly chopped - 1 large

14. Fresh green chile pepper, minced (Optional) - 1

15. Chopped water chestnuts (Optional) - ½ cup

How to cook deliciously - Apricot Chicken Curry

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

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.