Apricot Chicken Curry

Apricot Chicken Curry

Made  times
Katherine D 0

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 10 m servings 649 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 649 kcal
  • 32%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 75.3g
  • 24%
  • Protein:
  • 40.1 g
  • 80%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
  2. Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
  3. Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
  4. Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
  5. Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.


  • Cook's Notes
  • We like to serve this over brown rice, although many rice varieties could be a good match. I sometimes switch up or add vegetables depending on what is at hand.
  • If storing leftovers, take the chicken off the bone and save curry in the same container as rice for easy reheating - but remember, the spiciness will increase the longer it sits!



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...

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 ...

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 t...

From around the web