Awesome Apricot Chicken Curry

Indulge in the rich and aromatic flavors of *Awesome Apricot Chicken Curry*, a vibrant dish that perfectly balances savory spices with the natural sweetness of dried apricots. Tender chicken thighs are simmered in a luxurious coconut milk sauce infused with curry powder, ground cumin, turmeric, and a hint of cinnamon for a warm, earthy depth. The addition of garlic, fresh ginger, and tomato paste creates a flavorful base, while the apricots add bursts of fruity sweetness that elevate this curry to new heights. Ready in under an hour, this one-pot meal is served over fluffy basmati rice and garnished with fresh cilantro for a restaurant-quality dinner at home. Whether you're craving comfort food or hosting a dinner party, this easy yet impressive recipe will delight your taste buds. Perfect for fans of Indian-inspired cuisine!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 1 cup dried apricots
• 1 large onion
• 4 large garlic cloves
• 1 inch fresh ginger
• 2 tablespoons coconut oil
• 1 13.5-ounce can canned coconut milk
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 0.5 teaspoons ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 cup fresh cilantro (optional, for garnish)
• 4 cups cooked basmati rice (for serving)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

Dice the onion, mince the garlic, and grate the ginger.

Step 3

Roughly chop the dried apricots and set aside.

Step 4

Heat the coconut oil in a large skillet or Dutch oven over medium heat.

Step 5

Add the diced onion to the skillet and sauté for 4-5 minutes until soft and translucent.

Step 6

Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Step 7

Add the curry powder, ground cumin, turmeric, cinnamon, salt, and black pepper to the skillet. Toast the spices for 30 seconds to release their flavor.

Step 8

Stir in the tomato paste and cook for 1 minute, mixing it well with the spices.

Step 9

Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until they’re lightly browned on the outside.

Step 10

Pour in the chicken broth and coconut milk, stirring to combine.

Step 11

Add the chopped apricots to the skillet and bring the mixture to a gentle simmer.

Step 12

Lower the heat, cover, and simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the apricots have softened.

Step 13

Taste the curry and adjust the seasoning with more salt or pepper if needed.

Step 14

Garnish with fresh cilantro before serving, if desired.

Step 15

Serve the curry hot over cooked basmati rice and enjoy!

Nutrition Facts

Serving size	388 grams (388.0g)

Amount per serving	% Daily Value*
Calories	230

Total Fat 0.30g	0%
Saturated Fat 0.10g	1%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2932mg	127%
Total Carbohydrate 54.30g	20%
Dietary Fiber 8.30g	30%
Total Sugars 34.60g
Protein 7.80g	16%

Vitamin D 0IU	0%
Calcium 108mg	8%
Iron 5mg	29%
Potassium 1427mg	30%

*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.

Source of Calories

Fat: 1.1%

Protein: 12.4%

Carbs: 86.5%