Curried chicken with apricots

    1 hour 10 min

    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.

    10 people made this

    Serves: 4 

    • 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

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Season the chicken with salt and pepper.
    2. 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.
    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 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.
    5. 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!

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    Reviews in English (8)


    Delicious! This will be a regular for us. I liked using bone-in meat for the flavor. The dried apricots become so soft and juicy after cooking. I added water chestnuts at the end for some crunch.  -  03 Oct 2010  (Review from Allrecipes US | Canada)


    I use chicken legs or whatever chicken is on sale. This recipe is always a hit  -  06 Nov 2010  (Review from Allrecipes US | Canada)


    This is wonderful. It is a little hot, so the next time I make it I'll use less red pepper flakes. My wife and I love curry so I increased the curry. I used whole chicken breasts but the next time I will cut them into bite size pieces. This is a recipe fit for company.  -  14 Mar 2011  (Review from Allrecipes US | Canada)