Apricot Curry Chicken Food

APRICOT CHICKEN CURRY

Steps:

• Apricots - Soak apricots in hot water for 20 minutes. Drain and chop the apricots. Set aside.Pro tip - we want the apricots to soften and become a paste when added to the curry. So, make sure to soak until thoroughly soft
• Onions - Pulse the onions in a food processor to a smooth paste - Set aside.
• Masala - To the same food processor - add all the masala ingredients and blend to a smooth paste
• Heat the ghee in a heavy bottom saucepan and fry the onions paste on medium-low. Next, add the ground masala and saute well for two more minutesPro tip - we need to masala to cook until it becomes fragrant. So, keep the heat to medium-low and add a few tablespoons of water if necessary.
• Add the chopped tomatoes and cook for three minutes more. Then add the chicken and apricots along with the water and vinegar. Season with salt and pepperPro tip- let the tomatoes really soften as they cook so they almost disappear into the sauce.
• Cover and cook for 20 minutes on medium heat until the chicken is cooked through.
• Taste and adjust seasoning before serving

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.

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.

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.

THAI CHICKEN CURRY WITH DRIED APRICOTS

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.

AWESOME APRICOT CHICKEN CURRY

Steps:

• Cook onion, garlic, and curry in margarine for a couple of minutes.
• Push mixture to one side of skillet and cook chicken for five or six minutes until pink is gone.
• Stir together chicken and onion mixture.
• Add preserve, apple, raisins, cashews, and 1/3 cups water or white wine.
• Mix yoghurt and cornstarch together and stir until there are no lumps.
• Then add it to the skillet and mix everything well.
• Let it all boil slowly for at least two minutes to get rid of the starchy flavor from the cornstarch.
• Plate it up over the base of your choice.
• Traditionally the base is rice.
• But try being daring and use angel hair pasta or toasted English muffins.
• Burp.

CRISPY COCONUT CHICKEN WITH A APRICOT CURRY DIPPING SAUCE

Steps:

• Combine coconut, pepper and garlic in a bowl (Note: If your breasts are larger and you need to use 11/2 cups of coconut add more pepper and garlic powder.).
• Dust breasts in flour shake off excess, dip breast into egg and then into coconut press mixture firmly onto breast.
• Place breasts in a lightly oiled oven proof pan, drizzle melted butter over and bake in a preheated oven 180-190°C for 25-30 minutes or until chicken breasts are browned and cooked through, turn the pan once during cooking.
• Apricot Dipping Sauce.
• While the breasts are cooking combine all the sauce ingredients in a pan and heat and stir until well combined. You can leave the sauce on a low heat while the breasts finish cooking, just stir occasional. This also helps the curry flavour to come through.
• Serve with your favourite vegetables and fries or mash what ever you like.

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.

CHICKEN AND APRICOT MASALA

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.