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

Keyword apricot chicken casserole, apricot curry chicken

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 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)
1/3 cup / 70 ml Chicken Stock
410 gram can / 14.5 oz. Apricot halves in natural juice (I use the brand Ardona)

To Serve

100 grams / 3.5 oz. Pearl Cous Cous

Instructions

Place the chicken thighs, sweet and smoked paprika and plain flour into a plastic bag to coat
Remove from plastic bag and shake off excess flour
Heat a frypan to high and add canola oil. Gently brown the chicken thighs and place in large baking dish that has a lid
In the same frypan, 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 this chicken.
Drain the apricots and gently add them into the curry , using a spoon to cover them with the curry sauce in amongst the chicken pieces.
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.

Notes

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.
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
This dish also freezes well and is great to make ahead on the weekend, packaged up into meal sized portions for easy weeknight dinners.
The sugars in this recipe come from the natural sugars contained in the apricots.

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