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Apricot chicken curry with rice in a bowl
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Apricot Chicken Curry

This Apricot Chicken Curry Casserole is comfort food at its best! Rich, hearty, spicy and packed with delicate curry flavour and juicy apricots. Its oven baked, with simple ingredients, and takes minimal effort to put together.
Course Dinner
Cuisine Australian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 442kcal
Author Kim

Ingredients

  • 600 grams or 1.3 lb. Chicken Thigh (Note 2)
  • 2 teaspoons Smoked Paprika
  • 2 teaspoons Sweet Paprika
  • ¼ cup Plain flour
  • 1 tablespoon canola oil
  • 1 medium brown onion
  • 1 tablespoon Garlic (crushed)
  • 3 tablespoons Korma curry paste (Note 1)
  • 1 cup / 250ml Chicken Stock
  • 410 gram can / 14.5 oz. Apricot halves in natural juice (I use the brand Ardona)

To Serve

Instructions

  • Place the chicken thighs, sweet and smoked paprika and plain flour into a plastic bag to coat. Shake well.
  • Remove from plastic bag and shake off excess flour.
  • Heat a pan to high and add canola oil. Gently brown the chicken thighs and place into an oven proof baking dish that has a lid, or alternatively you can use foil to cover.
  • In the same pan, add the onion and garlic and cook until for a minute, stirring with a spatula, then add the curry paste. Stir to mix in together.
  • Next, add the chicken stock and stir to combine. Take off the heat just before it bubbles.
  • Add the curry sauce to the casserole dish and thoroughly coat the chicken. Use a spoon to move the curry sauce around so its gets in between the chicken pieces.
  • Drain the apricots and place them on top of the curry and chicken. Use a spoon to drizzle over some curry sauce , however they don't need to be completely covered in sauce.
  • Cook in a moderate fan oven at 180 degrees C [350 degrees F] for 50 minutes. Let stand at room temperature for 10 minutes before serving.

To Serve

  • Make the pearl cous cous according to packet directions. Divide apricot chicken and cous cous evenly between 4 plates to serve. OPTIONAL: mix in some additional fresh chopped shallot/spring onion and or dried shallots into the cous cous.

Notes

  1. The amount of curry paste in this recipe makes this what I would consider to be a mild-medium curry. It’s a bit spicy and has a good hit of flavour. Adjust the amount of paste if you like your curry less spicy or more spicy.
  2. My preference is for chicken thigh in this recipe, rather than chicken breast as the small amount of fat on the thighs help to keep the meat more moist and tender, whereas the chicken may more easily dry out with the long cooking time
  3. This dish also freezes well and is great to make ahead on the weekend, packaged up into meal sized portions for easy weeknight dinners.
  4. The sugars in this recipe come from the natural sugars contained in the apricots.

Nutrition

Calories: 442kcal | Carbohydrates: 40g | Protein: 36g | Fat: 15g | Saturated Fat: 1g | Fiber: 2g | Sugar: 18g