Chicken curry is probably the most sort-out Indian recipe. This apricot chicken curry is absolute comfort food. Made East-Indian style with sweet dried apricots, chicken, and fresh ground Indian masala that's bound to have you making it more often than you planned.
Dried apricots are available all year round so this apricot chicken curry recipe is perfect any time of the year. I would not recommend fresh apricots as it gives a very different fruity flavor. Here the spices are enhanced with the sweetness and flavor from the dry apricot.
Substitution:
- You can use 800 grams of boneless chicken thighs instead of whole-cut chicken.
- Alternatively, you can use 600 grams of chicken breast cut to pieces and reduce the cooking time to 10 minutes or until the chicken is tender.
- You can use 2 to 3 tbsp of curry powder instead of the above spice mix. Same quantity.
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Ingredients
- 1 kg (2 lb) Chicken pieces
- 100 grams (3.50 oz) Apricots dried
- 1 tbsp Vinegar
- 120 ml (0.50 cups) Water
- 225 grams (8 oz) Tomatoes finely diced
- 115 grams (1 cups) Onions ground
- 2 tbsp Ghee
Spice paste/Masala
- 8 large Red chillies (Chilly)
- 6 cloves Garlic
- 6 cloves Cloves
- 1 tsp Cumin seeds (jeera)
- ½ tsp Sesame seeds (teel)
- 6 whole Peppercorns
- 4 inch Ginger fresh
- 4 whole Cardamoms (elichi)
- 2 inch Cinnamon (dalchini)
- ½ tsp Poppy seeds (khus khus)
- 1 tsp Turmeric (haldi)
Instructions
Prepare the ingredients
- Apricots - Soak apricots in hot water for 20 minutes. Drain and chop the apricots. Set aside.Pro tip - we want the apricots to soften and become a paste when added to the curry. So, make sure to soak until thoroughly soft
- Onions - Pulse the onions in a food processor to a smooth paste - Set aside.
- Masala - To the same food processor - add all the masala ingredients and blend to a smooth paste
Saute
- Heat the ghee in a heavy bottom saucepan and fry the onions paste on medium-low. Next, add the ground masala and saute well for two more minutesPro tip - we need to masala to cook until it becomes fragrant. So, keep the heat to medium-low and add a few tablespoons of water if necessary.
- Add the chopped tomatoes and cook for three minutes more. Then add the chicken and apricots along with the water and vinegar. Season with salt and pepperPro tip- let the tomatoes really soften as they cook so they almost disappear into the sauce.
- Cover and cook for 20 minutes on medium heat until the chicken is cooked through.
- Taste and adjust seasoning before serving
Recipe Notes
Substitution:
- You can use 800 grams of boneless chicken thighs instead of whole-cut chicken.
- Alternatively, you can use 600 grams of chicken breast cut to pieces and reduce the cooking time to 10 minutes or until the chicken is tender.
- You can use 2 to 3 tbsp of curry powder instead of the above spice mix. Same quantity.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
kenisha bilney
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