Apricot Chicken Curry with Coconut Milk Rice

Apricot Chicken Curry with Coconut Milk Rice

Posted 2016-06-03 by finyfollow

Curries often have sweet ingredients in them, and I wanted to use some left over dried apricots, so I substituted other sweet ingredients with the apricots!.

Mine were chopped, however whole dried apricots would also work.

The coconut rice also went very well with this curry and I let the juices of the curry soak into the coconut rice giving it a rich, tangy taste!

Preparation Time: 45 minutes plus 1 hour soaking
Cooking Time: 1 hour 15 minutes
Makes: 4 servings

For the curry
About 10 dried apricots -soaked in hot water for 1 hour
¾ tbsp oil
1 kg chicken thighs
2 shallots, thinly sliced
1 tsp ginger
2 cloves garlic, minced
2 large fresh green chilies, seeded and finely chopped
1 tsp cumin
½ tsp turmeric
¾ tsp chili powder (or to taste)
½ tsp cardamom
2 large tomatoes, cut into pieces

For the coconut rice
200 g rice, washed and soaked in water for 30 minutes.
20 g oil
60 g onions, sliced
5 black peppercorns
5 curry leaves
3 cloves
400 ml coconut milk

For the rice
  • Heat the oil in a pan and add the onions, peppercorns, curry leaves, cardamom, and cloves.

  • Cook these until the onions start to go golden.

  • Add the washed rice and stir to coat it.

  • Add the coconut milk and some salt.

  • Cook till the rice is tender, taking care not to let it stick to the pan.

  • Put some rice on to the side of the plate when chicken is also ready to serve.

  • For the chicken curry
  • Heat oil in a wok or similar, and add the chicken in batches to brown it over a high heat. This will take about 7 minutes each batch depending on the size of the chicken pieces.

  • Remove from the pan.

  • Add the shallots and cook for about 10 minutes or until the shallots are soft and starting to turn golden.

  • Add the ginger, garlic, and green chili and cook for another 3 minutes.

  • Stir in the cumin, chili powder and turmeric, and cook for another minute.

  • Return the chicken to this pan, add the cardamom, tomato pieces and apricots including any remaining liquid, and mix well.

  • Simmer, covered for about 35 minutes or until the chicken is tender, and half way through remove the skin from the tomatoes as it falls off when tomato is cooked.

  • Remove the chicken and keep it warm.

  • Bring the liquid in the pot back to the boil and boil on high for about 5 minutes or until it has thickened slightly.

  • Serve the chicken and spoon the liquid over it.

  • This meal was even nicer the next day when I heated it and put the coconut rice in with the chicken!

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    227695 - 2023-07-17 10:30:47


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