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.

A black skillet with apricots and chicken. — Chicken Curry with Dried Apricots – East Indian Style

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.

A serving dish with apricot chicken. — Chicken Curry with Dried Apricots – East Indian Style

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.

Pin this and other East-Indian Recipes on Pinterest here. Don’t forget to like and Follow for more recipes.

Apricot Chicken Curry

5 from 2 votes

Print Pin Rate

Prep Time: 10

Cook Time: 30

Total Time: 40

Calories: 267kcal

Adjust Servings Here: 8 servings

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.

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)
1/2 tsp Sesame seeds (teel)
6 whole Peppercorns
4 inch Ginger fresh
4 whole Cardamoms (elichi)
2 inch Cinnamon (dalchini)
1/2 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 minutes
Pro 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 pepper
Pro 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.

About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Please do subscribe to my channel if you like my videos

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

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov