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

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.