Awesome Apricot Chicken Curry
Indulge in the rich and aromatic flavors of *Awesome Apricot Chicken Curry*, a vibrant dish that perfectly balances savory spices with the natural sweetness of dried apricots. Tender chicken thighs are simmered in a luxurious coconut milk sauce infused with curry powder, ground cumin, turmeric, and a hint of cinnamon for a warm, earthy depth. The addition of garlic, fresh ginger, and tomato paste creates a flavorful base, while the apricots add bursts of fruity sweetness that elevate this curry to new heights. Ready in under an hour, this one-pot meal is served over fluffy basmati rice and garnished with fresh cilantro for a restaurant-quality dinner at home. Whether you're craving comfort food or hosting a dinner party, this easy yet impressive recipe will delight your taste buds. Perfect for fans of Indian-inspired cuisine!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 cup dried apricots
- 1 large onion
- 4 large garlic cloves
- 1 inch fresh ginger
- 2 tablespoons coconut oil
- 1 13.5-ounce can canned coconut milk
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoons ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro (optional, for garnish)
- 4 cups cooked basmati rice (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Dice the onion, mince the garlic, and grate the ginger.
Roughly chop the dried apricots and set aside.
Heat the coconut oil in a large skillet or Dutch oven over medium heat.
Add the diced onion to the skillet and sauté for 4-5 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the curry powder, ground cumin, turmeric, cinnamon, salt, and black pepper to the skillet. Toast the spices for 30 seconds to release their flavor.
Stir in the tomato paste and cook for 1 minute, mixing it well with the spices.
Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until they’re lightly browned on the outside.
Pour in the chicken broth and coconut milk, stirring to combine.
Add the chopped apricots to the skillet and bring the mixture to a gentle simmer.
Lower the heat, cover, and simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the apricots have softened.
Taste the curry and adjust the seasoning with more salt or pepper if needed.
Garnish with fresh cilantro before serving, if desired.
Serve the curry hot over cooked basmati rice and enjoy!
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 34.6 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1427 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
