About this recipe:This chicken curry is sweet, spicy, tangy and packed full of flavour. Chicken drumsticks, pepper, carrots and water chestnuts are simmered together in an apricot curry. Serve with rice.
8 chicken drumsticks
salt and pepper to taste
2 tablespoons olive oil
3 cloves garlic, finely chopped
1/2 teaspoon crushed chillies or to taste
1 litre apricot juice
1 teaspoon cornflour or as needed
1 tablespoon water
3 tablespoons Madras curry powder
130g dried apricots
1 large onion, roughly chopped
1 large green pepper, roughly chopped
4 carrots, thinly sliced
1 fresh green chilli, finely chopped
70g chopped water chestnuts
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Preheat oven to 180 C / Gas 4. Season the chicken with salt and pepper.
Heat oil in a large oven-safe frying pan over medium heat. Stir in garlic and crushed chillies; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the chicken in the frying pan and brown all sides. Transfer the frying pan to the oven.
Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
Bring the apricot juice to the boil in a large pot over medium-high heat, then reduce heat to medium-low. Mix cornflour and water together in a small bowl; stir cornflour mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
Heat the frying pan used to cook the chicken over medium heat. Stir in the onion, green pepper, carrots and green chilli; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the frying pan. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.
If storing leftovers, take the chicken off the bone and save curry in the same container as rice for easy reheating - but remember, the spiciness will increase the longer it sits!