APRICOT CHICKEN CURRY
I love apricot juice as the base for this curry dish. Chicken drumsticks are an economical meat option, but any bone-in pieces would do. Hold back on the madras curry and peppers to keep this dish mild and flavorful; adjust upward if you enjoy a lot of heat! Over rice, this is a complete meal.
Provided by Katherine D
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 1h10m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
- Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
- Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
- Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.
Nutrition Facts : Calories 649.1 calories, Carbohydrate 75.3 g, Cholesterol 116.6 mg, Fat 23.1 g, Fiber 9.3 g, Protein 40.1 g, SaturatedFat 5.2 g, Sodium 167.8 mg, Sugar 58.6 g
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Lacy Scott
[email protected]Will make again!
Muhammad Sani
[email protected]Definitely a keeper!
md Said Miya
[email protected]Easy to make and very tasty!
Wasil jemal
[email protected]The chicken was a bit dry, but the sauce was delicious.
Krishna Bartaula
[email protected]Overall, this was a great recipe and I would definitely make it again. I might try using a milder curry powder next time.
Ameer Muaviya
[email protected]This dish was a bit too spicy for my taste, but I think that's because I used a hotter curry powder than the recipe called for.
ahsan faiz
[email protected]I used boneless, skinless chicken breasts and they cooked in no time. The sauce was also very easy to make and came together quickly.
Kayla Light
[email protected]This recipe was easy to follow and the dish turned out great! The chicken was cooked perfectly and the sauce was thick and flavorful.
Sameer Koser
[email protected]I'm not a huge fan of curry, but this dish was surprisingly delicious. The apricots added a nice sweetness that balanced out the spiciness of the curry.
Matthew Woodall
[email protected]This apricot chicken curry was a hit with my family! The chicken was tender and juicy, and the sauce was flavorful and creamy. I loved the combination of sweet and savory flavors.