| | Apricot chicken curry
Apricot chicken curry
Apricot chicken curry 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Heat half the oil in a large heavy-based saucepan over medium-high heat. Season the chicken. Cook for 5 mins or until browned. Transfer to a plate.
  2. Heat the remaining oil in the pan over medium heat. Cook the onion, stirring, for 5 mins or until light golden. Add the ginger and garlic and cook, stirring, for 1 min. Stir in curry paste. Cook, stirring for 2-3 mins or until aromatic. Add the tomato, stock, apricot nectar and dried apricots. Bring to the boil. Return chicken to the pan with any resting juices. Reduce heat to low. Cook for 40 mins or until chicken is cooked through.
  3. Divide the rice among serving plates. Top with the curry. Sprinkle with almonds and coriander. Serve with green beans.
Time for preparing:
55 min.


  • 1 tablespoon vegetable oil
  • 6 Coles RSPCA Approved Chicken Thigh Cutlets, skin on, trimmed
  • 1 brown onion, sliced
  • 1 teaspoon ginger, finely grated
  • 2 garlic cloves, crushed
  • 1/2 cup (150g) korma curry paste
  • 400g can chopped tomatoes
  • 1/2 cup (125ml) chicken stock
  • 1 cup (250ml) apricot nectar
  • 1/2 cup (75g) dried apricots
  • Steamed basmati rice, to serve
  • Flaked almonds, toasted, to serve
  • Chopped coriander, to serve
  • Steamed green beans, to serve