Awesome Apricot Chicken Curry Recipes

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AWESOME APRICOT CHICKEN CURRY



Awesome Apricot Chicken Curry image

Make and share this Awesome Apricot Chicken Curry recipe from Food.com.

Provided by Clifford Boren

Categories     Chicken

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 cup chopped onion
2 cloves minced garlic
1 tablespoon curry powder (or more to taste)
1 tablespoon margarine (I use Smart Balance, it's healthy)
2 boneless skinless chicken breasts, cut into bite sized pieces
1/4 cup apricot preserves
1 medium apple, cored and cut into pieces
1/4 cup raisins
1 1/2 cups plain fat-free yogurt
2 tablespoons cornstarch
1 package cashews, lightly toasted

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.

CHICKEN CURRY WITH DRIED APRICOTS



Chicken Curry with Dried Apricots image

Provided by Juliet Hardesty

Categories     Chicken     Poultry     Sauté     Dinner     Apricot     Curry     Fall     Potluck     Bon Appétit     Indiana

Number Of Ingredients 10

2 tablespoons vegetable oil
1/2 cup chopped shallots
1 tablespoon Thai red curry paste*
1 tablespoon minced peeled fresh ginger
1 pound chicken tenders
2 14-ounce cans unsweetened coconut milk**
1/2 cup dried apricots, quartered
2 tablespoons purchased mango chutney
3/4 cup chopped fresh cilantro
Freshly steamed white rice

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



Chicken and Apricot Masala image

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

1 cup dried apricots
1/2 teaspoon hot red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cloves
4 cardamom pods, lightly crushed
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 cup peanut oil
1 cinnamon stick
2 onions, peeled and finely chopped
1 teaspoon salt
3 pounds boneless, skinless chicken thighs, diced
4 medium tomatoes, cut into 1/2-inch dice
2 tablespoons tomato paste, diluted in 1/2 cup water
3 tablespoons chopped cilantro leaves

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

CHICKEN APRICOT CURRY



Chicken apricot curry image

This is a very easy dish that freezes well. I cook up a batch and freeze into 4 portions so I have my own brand of ready meal. This is great served with either boild long grain rice or a baked potato.

Provided by webmoose

Time 15m

Yield Serves 4

Number Of Ingredients 0

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.

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