Recipe by Katherine D
"I love apricot juice as the base for this curry dish. Chicken drumsticks are an economical meat option, but any bone-in pieces would do. Hold back on the madras curry and peppers to keep this dish mild and flavorful; adjust upward if you enjoy a lot of heat! Over rice, this is a complete meal."
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salt and pepper to taste
red pepper flakes, or to taste
cornstarch, or as needed
Madras curry powder
onion, roughly chopped
green bell pepper, roughly chopped
carrots, thinly sliced
fresh green chile pepper, minced
chopped water chestnuts
Delicious! This will be a regular for us. I liked using bone-in meat for the flavor. The dried apricots become so soft and juicy after cooking. I added water chestnuts at the end for some crunch.
I use chicken legs or whatever chicken is on sale. This recipe is always a hit
This is wonderful. It is a little hot, so the next time I make it I'll use less red pepper flakes. My wife and I love curry so I increased the curry. I used whole chicken breasts but the next time I will cut them into bite size pieces. This is a recipe fit for company.
Great recipe, it was easy and our friends were extremely impressed. Made it twice and held back a bit on the curry.
Great for gourmet lovers
really good i added it some cumin and cayenne pepper .
Made this for dinner but ommited the dried apricot since I didnt have any on hand. it came out really tender and flavorful. My picky husband loved it! He even requested it for dinner the very next day.
I didn't have any apricot juice, so I used orange juice, and the chicken was boneless breasts, and this was still delicious! I can't wait to try it with apricot juice! I also cut way back on the curry, since we are a wimpy family as far as spice goes. Thank you, Katherine!
* Percent Daily Values are based on a 2,000 calorie diet.
Apricot Chicken Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 649
** Calories from Fat: 208
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