Apricot Chicken Curry
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
54
Sourness
39
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1
Salt2 tbsps
Olive Oil3 cloves
Garlic (minced)4 cups
Apricot Nectar1 tbsp
Water3 tbsps
Madras Curry Powder1 cup
Dried Apricot1 large
Onion (roughly chopped)Directions:
1
Preheat an oven to 350 degrees F (175 degrees C)
2
Season the chicken drumsticks with salt and pepper
3
Heat olive oil in a large oven-safe skillet over medium heat
4
Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes
5
Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side
6
Transfer the skillet to the oven
7
Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes
8
Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low
9
Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar
10
Add dried apricots
11
Transfer the baked drumsticks into the apricot mixture
12
Heat the skillet used to cook the chicken over medium heat
13
Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened
14
Pour the drumsticks and apricot sauce into the skillet
15
Cover and simmer until the vegetables are tender, about 10 minutes
16
Season with salt and pepper
17
Stir in water chestnuts just before serving