Apricot Chicken Curry

Name: Apricot Chicken Curry
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 8 chicken drumsticks, salt and pepper to taste 8 chicken drumsticks, salt and pepper to taste; 2 tablespoons olive oil 2 tablespoons olive oil; 3 cloves garlic, minced 3 cloves garlic, minced; ½ teaspoon red pepper flakes, or to taste ½ teaspoon red pepper flakes, or to taste; 4 cups apricot nectar 4 cups apricot nectar; 1 teaspoon cornstarch, or as needed 1 teaspoon cornstarch, or as needed; 1 tablespoon water 1 tablespoon water; 3 tablespoons Madras curry powder 3 tablespoons madras curry powder; 1 cup dried apricots 1 cup dried apricots; 1 large onion, roughly chopped 1 large onion, roughly chopped; 1 large green bell pepper, roughly chopped 1 large green bell pepper, roughly chopped; 4 carrots, thinly sliced 4 carrots, thinly sliced; 1 fresh green chile pepper, minced (Optional) 1 fresh green chile pepper, minced (optional); ½ cup chopped water chestnuts (Optional) ½ cup chopped water chestnuts (optional)

Prep: 30 minsCook: 40 mins

Prep

30 mins

Cook

40 mins

Servings

Difficulty

Hard

Gluten-FreeDairy-Free

(0)

Ingredients

Servings:

88 chicken drumsticks, salt and pepper to taste
22 tablespoons olive oil
33 cloves garlic, minced
½ teaspoon red pepper flakes, or to taste½ teaspoon red pepper flakes, or to taste
44 cups apricot nectar
11 teaspoon cornstarch, or as needed
11 tablespoon water
33 tablespoons madras curry powder
11 cup dried apricots
11 large onion, roughly chopped
11 large green bell pepper, roughly chopped
44 carrots, thinly sliced
11 fresh green chile pepper, minced (optional)
½ cup chopped water chestnuts (Optional)½ cup chopped water chestnuts (optional)

Instructions

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.

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