Apricot Chicken Curry
Description
Apricot chicken curry is made with chicken drumsticks, first baked, then simmered in a sweet and savory curry sauce with bits of plump dried apricots and crunchy water chestnuts.
Ingredients
•
8 chicken drumsticks
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salt and pepper to taste
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2 tablespoons olive oil
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3 cloves garlic, minced
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1/2 teaspoon red pepper flakes, or to taste
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4 cups apricot nectar
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1 tablespoon water
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1 teaspoon cornstarch, or as needed
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3 tablespoons Madras curry powder
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1 cup dried apricots
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4 medium carrots, thinly sliced
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1 large onion, roughly chopped
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1 large green bell pepper, roughly chopped
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1 fresh green chile pepper, minced
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1/2 cup chopped water chestnuts
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
2
Heat oil in a large cast iron skillet over medium heat. Add garlic and red pepper flakes; cook and stir until garlic is soft and fragrant, 1 to 2 minutes. Add chicken and brown for about 3 minutes per side.
3
Transfer the skillet to the preheated oven and bake until chicken is no longer pink at the bone and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4
Bring apricot nectar to a boil in a large pot over medium-high heat, then reduce then heat to medium-low. Mix water and cornstarch together in a small bowl; stir into apricot nectar. Stir in curry powder, then apricots. Add baked chicken.
5
Place the cast iron skillet with chicken drippings over medium heat. Stir in carrots, onion, bell pepper, and chile pepper; cook and stir until onion is translucent, about 5 minutes. Pour chicken and apricot sauce into the skillet; cover and simmer until vegetables are tender, about 10 minutes. Season again with salt and pepper. Stir in water chestnuts just before serving.