Apricot Curried Rice With Chicken Food

CHICKEN APRICOT CURRY

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.

CURRIED RICE WITH RAISINS, APRICOTS AND ALMONDS

Steps:

• In a large saucepan, cook onion and garlic in oil over moderately low heat, stirring, until softened.
• Add curry powder and rice and cook,stirring, for 1 minute.
• Add chicken broth and salt.
• Boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear to be dry, about 8 minutes.
• Reduce heat to as low as possible.
• Cook,covered,about 10-15 minutes more.
• Remove from heat.
• Let stand 5 minutes.
• Stir in raisins, apricots and almonds and serve.

APRICOT CHICKEN

Steps:

• Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.

APRICOT CHICKEN CURRY

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.

APRICOT CURRIED RICE WITH CHICKEN

Steps:

• Cook rice and keep warm according to package directions.
• Season chicken breasts with a little salt& pepper to taste.
• Heat 2 tsp oil in a heated skillet.
• Add chicken breasts and brown 3 minutes per side, then remove from the pan.
• Spread chili sauce all over both sides of the chicken.
• Place chicken into a heavy,ovensafe pan and place in a preheated oven at 200 C on the second rack, and roast for 10 minutes or until chicken is cooked through (the thicker your chicken breasts, the longer it will take).
• In the same pan you cooked the chicken in, heat another 2 tsp of oil.
• Saute the green onions and the peppers for about 3 minutes, remove from the pan to a dish.
• Add another tsp of oil (if needed) and saute the apricots 1-2 minutes, then remove to the same dish as the peppers and the onions.
• Add another tsp of oil (if needed), and saute the rice and the curry powder, stirring constantly to mix well, for about 2 minutes.
• Pour in the stock and bring to a boil.
• Return all the sauteed vegetables and the apricots, along with the peas to the pan and cook together until heated.
• Serve with the chicken.
• Note*: If you prefer things more spicy, feel free to add some hot curry powder or use spicier chili sauce.
• In Germany, sweet& sour chili sauce is usually more like the sweet& sour duck sauce you can buy from La Choy in the grocery stores in America- it has little bits of red bell pepper in it.

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.

CURRIED CHICKEN WITH APRICOTS

Steps:

• place apricots& craisins in small bowl and pour the OJ over them--let sit 15 min or longer.
• put butter and next 6 ingredients in a small dish and mix to a paste.
• in a greased 2-quart shallow baking dish, arrange chicken in a single layer.
• Spread curry paste evenly over chicken.
• Add the fruits and OJ they were soaked in.
• sprinkle the broken bay leaf, making sure it gets submerged.
• Pour milk over it all.
• Cover and bake@ 350 45 minutes.
• UNCOVER and bake 25 minutes more.

CURRIED CHICKEN AND SHRIMP WITH APRICOT BROWN RICE

Steps:

• MAKE RICE: Place rice in fine strainer and rinse thoroughly.
• place rice in small saucepan, stir in water, apricots, and 1/3 of the salt.
• Bring to a simmer, cover, and cook over very low heat until rice is tender, about 40 minutes.
• Keep warm.
• FOR CURRY: Season shrimp and chicken with remaining salt and pepper.
• Heat half of the oil in large saute pan over medium high heat.
• Add chicken and shrimp and cook until brown on all sides.
• Cook in batches to keep from overcrowding the pan.
• Remove from pan and reserve.
• Add remaining oil to pan.
• Add onion and cook until tender, about 3 minutes.
• Add garlic and ginger, cook for 30 seconds.
• Stir in curry powder, cook 15 seconds.
• Stir in broth.
• Return chicken and shrimp to pan, simmer until broth begins to bubble, about 1 minute (if you use smaller shrimp than jumbo, you may need to return them to the pan further along in the simmering to keep the from overcooking).
• combine cornstarch and coconut milk in small bowl.
• Using a fork, whisk until mixture is smooth.
• Whisk coconut milk mixture into chicken.
• Return to a simmer and cook, stirring constantly until thickened, about 5 minutes.
• Stir in cilantro.
• Serve curry over rice.
• Pass chutney sauce.

CHICKEN APRICOT CURRY

Steps:

• Add all the ingredients together into one pot, the order is unimportant
• I cook this in the microwave but can just as easily be done on the hob.
• Microwave:
• Cook on high for 5 minutes and give it a good stir. Then simmer for 30 minutes. Stir twice during that time.
• Hob:
• Gently bring to the boil then turn down the heat. Simmer for around 30 minutes.