Curried Chicken with Apricots
Take your taste buds on an exotic journey with this Curried Chicken with Apricots recipe, a perfect blend of savory and sweet flavors. Tender, golden-browned chicken thighs are simmered in a fragrant coconut curry sauce infused with warm spices like cumin, coriander, and curry powder. The addition of dried apricots provides a subtle sweetness that balances the richness of the curry, while fresh ginger and garlic bring a bold, aromatic depth. This one-pot dish is as satisfying as it is easy to prepare, making it an ideal weeknight dinner. Serve over fluffy basmati rice and garnish with vibrant cilantro for a stunning presentation. Bursting with flavor and comforting warmth, this recipe is a must-try for fans of Indian-inspired cuisine. Keywords: curried chicken, apricots, curry recipe, chicken thighs, coconut curry, basmati rice recipe, easy one-pot meal.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.25 teaspoon Cayenne pepper (optional)
- 1.5 cups Chicken broth
- 1 cup Coconut milk
- 0.5 cup Dried apricots, halved
- 2 tablespoons Fresh cilantro, chopped
- 4 cups Cooked basmati rice (for serving)
Instructions
Pat chicken thighs dry with paper towels and season them on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large skillet or Dutch oven, heat vegetable oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5–6 minutes until golden brown. Flip and sear the other side for 3 minutes. Remove the chicken from the pan and set aside.
In the same pan, lower the heat to medium and add the diced onion. Sauté for 4–5 minutes until softened. Add the garlic and ginger, cooking for another 1 minute until fragrant.
Stir in the curry powder, cumin, coriander, and cayenne pepper (if using). Toast the spices for 1 minute to release their aroma.
Pour in the chicken broth, scraping up any browned bits at the bottom of the pan. Add the coconut milk and stir to combine.
Return the chicken thighs to the pan, skin-side up, along with any accumulated juices. Add the dried apricots around the chicken.
Bring the mixture to a gentle simmer. Cover and cook for 25–30 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/75°C) and the sauce has thickened slightly.
Taste the sauce and adjust seasoning with the remaining salt and pepper, if necessary.
Garnish with chopped cilantro and serve hot over cooked basmati rice.
Nutrition Facts
Calories |
4224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.2 g | 277% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 10681 mg | 464% | |
| Total Carbohydrate | 333.0 g | 121% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 64.1 g | ||
| Protein | 250.0 g | 500% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 4080 mg | 87% | |
*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.
