Curried Chicken with Apricots

Take your taste buds on an exotic journey with this Curried Chicken with Apricots recipe, a perfect blend of savory and sweet flavors. Tender, golden-browned chicken thighs are simmered in a fragrant coconut curry sauce infused with warm spices like cumin, coriander, and curry powder. The addition of dried apricots provides a subtle sweetness that balances the richness of the curry, while fresh ginger and garlic bring a bold, aromatic depth. This one-pot dish is as satisfying as it is easy to prepare, making it an ideal weeknight dinner. Serve over fluffy basmati rice and garnish with vibrant cilantro for a stunning presentation. Bursting with flavor and comforting warmth, this recipe is a must-try for fans of Indian-inspired cuisine. Keywords: curried chicken, apricots, curry recipe, chicken thighs, coconut curry, basmati rice recipe, easy one-pot meal.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 8 pieces Chicken thighs (bone-in, skin-on)
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Vegetable oil
• 1 large Yellow onion, diced
• 4 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.25 teaspoon Cayenne pepper (optional)
• 1.5 cups Chicken broth
• 1 cup Coconut milk
• 0.5 cup Dried apricots, halved
• 2 tablespoons Fresh cilantro, chopped
• 4 cups Cooked basmati rice (for serving)

Directions

Step 1

Pat chicken thighs dry with paper towels and season them on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 2

In a large skillet or Dutch oven, heat vegetable oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5–6 minutes until golden brown. Flip and sear the other side for 3 minutes. Remove the chicken from the pan and set aside.

Step 3

In the same pan, lower the heat to medium and add the diced onion. Sauté for 4–5 minutes until softened. Add the garlic and ginger, cooking for another 1 minute until fragrant.

Step 4

Stir in the curry powder, cumin, coriander, and cayenne pepper (if using). Toast the spices for 1 minute to release their aroma.

Step 5

Pour in the chicken broth, scraping up any browned bits at the bottom of the pan. Add the coconut milk and stir to combine.

Step 6

Return the chicken thighs to the pan, skin-side up, along with any accumulated juices. Add the dried apricots around the chicken.

Step 7

Bring the mixture to a gentle simmer. Cover and cook for 25–30 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/75°C) and the sauce has thickened slightly.

Step 8

Taste the sauce and adjust seasoning with the remaining salt and pepper, if necessary.

Step 9

Garnish with chopped cilantro and serve hot over cooked basmati rice.

Nutrition Facts

Serving size	(2909.6g)

Amount per serving	% Daily Value*
Calories	4223.8

Total Fat 216.2g	0%
Saturated Fat 57.5g	0%
Polyunsaturated Fat 16.8g
Cholesterol 972mg	0%
Sodium 10680.6mg	0%
Total Carbohydrate 333.0g	0%
Dietary Fiber 13.8g	0%
Total Sugars 64.1g
Protein 250.0g	0%

Vitamin D 0IU	0%
Calcium 411.0mg	0%
Iron 27.5mg	0%
Potassium 4080.5mg	0%

*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: 45.5%

Protein: 23.4%

Carbs: 31.1%