Apricot Chicken Curry

by

Tenina Holder

POSTED October 29, 2019 (LAST UPDATED September 24, 2021)

Serves

4

Total Time

3hrs 15mins

Calories

1536

This will be perfect for a big family event, just throw in more chicken, make two batches of sauce and call it dinner in a few hours while you are off entertaining.

recipe-image

    INGREDIENTS


  • Yellow onion icon
    Yellow onion

    2 (about 280 g)quartered

  • Canned apricots icon
    Canned apricots

    400 g (about 2 ½ cups)juice of

  • Chicken stock icon
    Chicken stock

    2 tablespoons (about 30 ml)powdered

  • Chicken thigh icon
    Chicken thigh

    2 kg (about 10 ⅓)skinned

  • Cilantro icon
    Cilantro

    ½ cup (about 14 g)coarsely chopped

  • Garlic clove icon
    Garlic clove

    4 (about 24 g)

  • Ginger icon
    Ginger

    70 g (about ¾ cup)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    40 g (about 2 ⅞ tablespoons)

  • Tomato chutney icon
    Tomato chutney

    100 g (about 34)

  • Crushed tomatoes icon
    Crushed tomatoes

    400 g (about 1 ¾ cups)

  • Dried apricots icon
    Dried apricots

    200 g (about 12 ½)

  • Sea salt icon
    Sea salt

    ⅛ teaspoon

    METHOD


  • 1. Add yellow onion, garlic clove, ginger and extra virgin olive oil to the TM5 bowl
  • 2. Chop - approx 5 sec, speed 5
  • 3. Cook - approx 5 min, Varoma, speed 1
  • 4. Then add tomato chutney to the sauce
  • 5. Cook - approx 1 min, Varoma, speed 1
  • 6. Then add crushed tomatoes, canned apricots, dried apricots, sea salt and chicken stock to the sauce
  • 7. Cook - approx 5 min, 100°C, reverse speed 1
  • 8. Add chicken thigh to a clean slow cooker bowl
  • 9. Pour sauce into slow cooker bowl
  • 10. Cook in slow cooker until cooked through - 3 hr
  • 11. Garnish with cilantro
  • 12. Serve

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