Apricot Chicken Curry

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.

Course Dinner, Lunch

Cuisine East-Indian, Indian

Keyword Apricots, Chicken, Curry

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 267kcal

Ingredients

1 lb 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 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)

US Customary - Metric

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.

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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