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.
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!
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)