Apricot Chicken Curry
Chicken curry is probably the most sort-out Indian recipe. This apricot chicken curry is absolute comfort food.n recipe. This apricot chicken curry is absolute comfort food. It’s made East-Indian style with sweet dried apricots, chicken, and fresh ground Indian masala, and i 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, prized for their sweet and tangy flavor, are a versatile ingredient in many cuisines, particularly in dishes featuring chicken or other meats. Their natural sweetness adds a delightful contrast to savory dishes, balancing and enhancing the overall flavor profile.
When used in recipes like Indian Spices Apricot Chicken, the dried apricots are often soaked and ground into a paste, creating a rich, fruity base that melds beautifully with the spices and meat. This combination creates a complex and satisfying dish, showcasing the unique ability of dried apricots to elevate the flavors of savory dishes.
In addition to their flavor-enhancing properties, dried apricots are also packed with essential nutrients like fiber, potassium, and vitamins A and C, making them a wholesome addition to any meal. Whether enjoyed in savory dishes or as a snack, dried apricots bring a delightful sweetness and depth of flavor that adds a unique touch to a variety of dishes.
Ingredients and substitutes
- Chicken: The main protein in the dish, providing substance and flavor. You can use boneless chicken thighs or chicken breast instead of chicken pieces.
- Dried Apricots: Ground into a paste, they add sweetness and a fruity flavor. You can use other dried fruits like prunes, dates, or figs for a similar effect.
- Vegetable Oil: Used for cooking the ingredients. Any neutral-flavored oil like canola or sunflower oil can be used.
- Onion: Adds flavor and texture to the dish. Shallots or leeks can be used as a substitute for onions.
- Ginger-Garlic Paste: Adds a pungent and aromatic flavor. Freshly minced ginger and garlic can be used instead of paste.
- Dry Red Chillies: Provide heat and flavor. Red chili powder or paprika can be used as a substitute.ness and color.
Tips for Success
- Soaking the Apricots: Ensure the dried apricots are soaked in warm water for at least 30 minutes before grinding them into a paste. This softens them, making it easier to create a smooth paste.
- Balancing Spices: Adjust the amount of spices according to your taste preferences. Start with the suggested amounts and add more if desired, but be careful not to overpower the dish.
- Cooking Time: Cook the chicken on low heat after adding the apricot paste to allow the flavors to meld together. This helps in developing a rich and flavorful sauce.
- Consistency: The apricot paste should be thick and smooth. If it’s too thick, you can add a little water to achieve the desired consistency.
- Garnish: Fresh coriander leaves add a bright, fresh flavor to the dish. Add them just before serving for the best taste.
- Serve Hot: Indian Spices Apricot Chicken is best served hot with rice or naan bread to soak up the flavorful sauce.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
- Customization: Feel free to customize the dish by adding vegetables like bell peppers or potatoes, or by adjusting the spice levels to suit your taste.
- Chicken mince with Vindaloo Masala
- Stuffed Roast Chicken
- Chicken Frithad Recipe
- Chicken Croquettes
- Coconut Chicken Curry
- Chicken Khudi Curry
Frequently asked questions
Fresh apricots can be used, but the flavor and texture of the dish will be different. Dried apricots provide a more concentrated sweetness and flavor.
Yes, you can use chicken breast instead of chicken pieces. Adjust the cooking time as chicken breast cooks faster than chicken pieces.
Yes, you can make the dish ahead of time and reheat it before serving. The flavors often develop even more when the dish is reheated.
The spiciness of the dish can be adjusted by varying the amount of red chillies or using a milder variety of chillies.
Yes, you can freeze the dish. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave before serving.
This dish pairs well with rice, naan bread, or even a simple salad. The mild sweetness of the apricots complements the savory flavors of the chicken.
Yes, you can make a vegetarian version of this dish by using vegetables like cauliflower, potatoes, or chickpeas instead of chicken. Adjust the cooking time accordingly.
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Ingredients
- 1 lb (500 g) Chicken pieces
- 1 tbsp Cooking oil
- 1 tbsp Ghee
- 1 large Onion finely chopped
- 1 large Tomato finely diced
- 1 tbsp Vinegar
- Salt and pepper to taste
Spice paste/Masala
- 50 grams (8 – 10) Dry Apricots soaked in hot water for 30 minutes
- 4 large Red chillies soaked in hot water for 30 minutes then drained.
- 4 inch Fresh ginger fresh
- 2 inch Garlic cloves
- 3 cloves Cloves lawang
- 1 tsp Cumin seeds (jeera)
- ½ tsp Turmeric (haldi)
- ½ tsp Sesame seeds (teel)
- 4 whole Peppercorns
- 2 whole Cardamoms (elichi)
- 2 inch Cinnamon (dalchini)
- ½ tsp Poppy seeds (khus khus)
Instructions
- Masala Paste – To the same food processor, blend the soft apricots and drained red chilies. Add the ginger, garlic, and remaining spices and blend until smooth.50 grams Dry Apricots, 4 large Red chillies, 4 inch Fresh ginger, 2 inch Garlic cloves, 3 cloves Cloves, 1 tsp Cumin seeds, ½ tsp Turmeric, ½ tsp Sesame seeds, 4 whole Peppercorns, 2 whole Cardamoms, 2 inch Cinnamon, ½ tsp Poppy seeds
- Saute—Add the oil and ghee in a pan over medium heat. Sauté the onions until translucent. Then, add the masala paste with ¼ cup water. Cook until the spices are cooked and fragrant, about 2 to 3 minutes. Add more water if necessary to prevent the mixture from burning.1 tbsp Cooking oil, 1 tbsp Ghee, 1 large Onion
- Chicken – Add the chopped tomatoes and cook for three minutes more. Then, add the chicken and vinegar. Season with salt and pepper.1 lb Chicken pieces, 1 large Tomato, 1 tbsp Vinegar, Salt and pepper to taste
- Simmer – Cover and cook for 20 minutes on medium heat until the chicken is cooked through. Taste and adjust seasoning. Garnish with fresh chopped cilantro and more chopped apricots if desired.
Recipe Notes
- Soaking the Apricots: Ensure the dried apricots are soaked in warm water for at least 30 minutes before grinding them into a paste. This softens them, making it easier to create a smooth paste.
- Balancing Spices: Adjust the amount of spices according to your taste preferences. Start with the suggested amounts and add more if desired, but be careful not to overpower the dish.
- Cooking Time: Cook the chicken on low heat after adding the apricot paste to allow the flavors to meld together. This helps in developing a rich and flavorful sauce.
- Consistency: The apricot paste should be thick and smooth. If it’s too thick, you can add a little water to achieve the desired consistency.
- Garnish: Fresh coriander leaves add a bright, fresh flavor to the dish. Add them just before serving for the best taste.
- Serve Hot: Indian Spices Apricot Chicken is best served hot with rice or naan bread to soak up the flavorful sauce.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
- Customization: Feel free to customize the dish by adding vegetables like bell peppers or potatoes, or by adjusting the spice levels to suit your taste.
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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
good
Very good recipe! Have not done this sort of curry with apricots before but was tasty.