CHICKEN APRICOT CURRY
Creamy Chicken Apricot Curry with mildly sweet accents from dried apricots, red, and yellow bell peppers. Enjoy this one-pot dish with steamed rice.
Provided by Linda Ooi
Categories Main Dish
Time 45m
Number Of Ingredients 14
Steps:
- Blend onion, garlic, and ginger with ¼ cup (60ml) water. Transfer to a bowl. Add curry powder, cumin, and fennel. Mix into a paste.
- Heat 1 tablespoon vegetable oil in a medium sized pot over medium heat. Fry red and yellow bell peppers for 2 minutes. Remove and set aside.
- Add remaining 3 tablespoons vegetable oil to the pot. Stir fry spice paste until fragrant, about 4 to 5 minutes.
- Add chicken and stir till chicken turns opaque, about 3 minutes. Pour in ½ cup (120ml) water.
- Add dried apricots. Cover and bring to a boil. Reduce heat and simmer for 10 minutes.
- Remove lid. Add coconut milk, salt, and cooked bell peppers. Allow coconut milk to heat through, about 3 minutes.
- Turn off heat and allow curry to sit for 10 minutes before serving.
Nutrition Facts : Calories 382 kcal, ServingSize 1 serving
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
MOROCCAN APRICOT CHICKEN
Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.
Nutrition Facts : Calories 482 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 633mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 5g fiber), Protein 28g protein.
CHICKEN AND APRICOT MASALA
I love curry, but on the whole I am not interested in cooking that involves too much spice-grinding or many-layered processes. Thus this chicken masala is my version of a curry: it demands little effort and delivers a huge amount of flavor.
Provided by Nigella Lawson
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Soak apricots overnight in 2 cups cold water, or cover with 2 cups hot water and soak until swollen and softened, 2 to 3 hours.
- Prepare masala: In a small bowl, combine hot pepper flakes, cumin, coriander, cloves, cardamom, garlic and ginger. Add 1/4 cup water, and stir to make a paste. Set aside.
- In a large sauté pan over medium heat, heat oil and cinnamon stick. Add onions and salt, and sauté until onions begin to soften, 2 to 3 minutes. Add masala, and stir. Add chicken, and stir for about 5 minutes. Add apricots and their soaking liquid, diced tomatoes and diluted tomato paste.
- Cover and simmer until chicken is cooked through, about 30 minutes. Check cooking liquid about halfway through; if chicken is covered with liquid, remove cover for remainder of cooking. Transfer to a large bowl, sprinkle with cilantro and serve hot.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 13 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 4 grams, Sodium 655 milligrams, Sugar 16 grams, TransFat 0 grams
APRICOT CURRY CHICKEN
A wonderful curry dish made from a base of fresh apricots. Not too spicy, not too mild. Serve over hot cooked jasmine or Basmati rice.
Provided by MJWoodsPhx
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Combine the white wine vinegar, sugar, apricots, coconut milk, onion, garlic, hot pepper sauce, Worcestershire sauce, cinnamon, red curry paste, mild curry paste, and coconut into a saucepan over medium heat; bring to a boil, stirring constantly. Reduce heat to a simmer and cook until the onion is translucent and the apricots are soft, about 10 minutes.
- Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth. Pour the blended sauce back into the saucepan, and bring to a simmer over medium-low heat. (You can also use a stick blender and puree the sauce right in the cooking pot.)
- Stir the chicken meat into the simmering sauce and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
Nutrition Facts : Calories 540 calories, Carbohydrate 41.1 g, Cholesterol 60.8 mg, Fat 32.1 g, Fiber 6.1 g, Protein 28.3 g, SaturatedFat 26 g, Sodium 858.7 mg, Sugar 29.4 g
CHICKEN CURRY WITH DRIED APRICOTS
Steps:
- Heat vegetable oil in heavy large skillet over medium heat. Add chopped shallots and sauté until golden brown, about 5 minutes. Mix in red curry paste and fresh ginger and cook 1 minute. Add chicken tenders and sauté until cooked through, about 6 minutes. Using tongs, transfer chicken to bowl.
- Add unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to 2 1/4 cups, about 10 minutes. Mix in mango chutney and 1/2 cup cilantro. Return cooked chicken to skillet. Season to taste with salt and pepper. Stir to heat through. Sprinkle with remaining 1/4 cup cilantro. Serve over rice.
- *Available at Asian markets and in the Asian foods section of some supermarkets.
- **Available at Indian, Southeast Asian and Latin American markets and many supermarkets.
THAI CHICKEN CURRY WITH DRIED APRICOTS
This is an authentic 5 star restaurant-quality Thai/Indian style dish that can be created at home. This dish is an amazing Thai dish, and one I could quite possible eat every day, it is THAT good! If you don't have any red curry paste or coconut milk on hand, I strongly suggest to purchase some just to make this recipe, you can find Thai red curry paste and coconut milk in any Asian, Indian or Latin American market or large food chains, I purchase mine at my local Super Valu store chain. Bypass this recipe if you don't have a palat for Thai or Asian-style dishes. If you prefer your apricots to stay a firmer texture, then add in with the chutney and cook about 1 minute.
Provided by Kittencalrecipezazz
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy skillet heat oil over medium heat.
- Add in onions, garlic and red bell pepper; saute for about 5 minutes.
- Add in red curry paste and minced ginger; saute for about 1 minute longer.
- Add in the cubed chicken breast and cook, stirring for 5 minutes; transfer the chicken to a bowl.
- Add in 2 cans unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to about 2-1/2 cups (this should take about 10 minutes).
- Add in mango chutney and half of the chopped fresh cilantro; mix to combine.
- Return the cooked chicken back to the skillet and season with salt and pepper to taste.
- Sprinkle with remaining cilantro.
- Serve over rice.
Nutrition Facts : Calories 765.6, Fat 56.4, SaturatedFat 40.8, Cholesterol 98.8, Sodium 142.7, Carbohydrate 26.7, Fiber 2.8, Sugar 15.4, Protein 45
AUSSIE APRICOT CHICKEN
Make and share this Aussie Apricot Chicken recipe from Food.com.
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 190c.
- Heat the oil in an oven-proof pan (with a lid) and cook onion and garlic over medium heat until onion is softened (about 5 minutes), Stir.
- Mix the curry powder and flour together in a bag then add in the chicken and toss well.
- Add the chicken to the pan and cook it until it changes colour. Add the dry soup mix and stir to coat all the chicken, then the nectar stirring really well. Bring to the boil and simmer until the mix thickens.
- Put the lid on and place in the preheated oven. Cook for about 30 minutes or until the chicken is cooked through.
- Remove from the oven, stir through the parsley, then serve over plenty of mash or rice (mash is my favourite).
- *You can add in dried or canned apricots, but we prefer it without.
Nutrition Facts : Calories 278.8, Fat 8.1, SaturatedFat 1.6, Cholesterol 91.4, Sodium 903.8, Carbohydrate 27.9, Fiber 2.3, Sugar 16, Protein 23.7
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- Reduce the heat and allow to simmer for 20 to 30 minutes until the chicken is cooked through. Add the dried apricots and, if necessary, a little water or chicken stock then cook for a further 5 minutes.
APRICOT CHICKEN CURRY - SOPHIA'S KITCHEN
From sophiaskitchen.blog
Servings 2Calories 669 per servingEstimated Reading Time 1 min
- Place the ginger in the mixing bowl. Chop 2 Sec / Speed 7. Add the squash, onion, red pepper, carrot and apricot and chop 3 Sec / Speed 5. Add the olive oil and fry 3 Min / 100C / Speed 1.
- Add the chicken thigh fillets, korma paste and coconut milk and combine 5 Sec / Speed 5, then cook 15 Min / 100C / Speed 1.
- Once cooked, either serve as it is or blend 30 Sec / Speed 10. If your baby is younger than 9 months you can serve it either blended or chopped finely 20 Sec / Speed 6.
- You can add in 1 tbsp of rice to each 2-3 tbsp of chicken curry and mix it together for a little extra texture. Alternatively, for older babies, serve with rice on the side.
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