Chunks of fleshy dried apricot dot this rich and spicy coconut chicken curry recipe. This recipe is unique from any I have ever made before, and might just be one of the best recipes I have ever created.
When you make this easy chicken curry recipe, (and you should, do it now,) pay special attention to the onions and the coconut. Take the time to really caramelize the onions to a nice and even, dark brown. Nicely browned onions help give a curry that authentic Indian flavour.
As for the coconut you will have quite different results depending on your coconut milk. Because coconut milk in a can will naturally seperate into cream and water over time, when opening the can, spoon out and use as much of the coconut cream as you can and leave the liquidy water. If the dish becomes too thick you can always use the coconut water to thin it out. The cream may be the fattening part but it is also where all the good flavour is.
Coconut and Apricot Chicken Curry Recipe
(serves 3)
6 bone-in, skin-on chicken thighs
salt and pepper
1 heaping tablespoon flour
2 tablespoons vegetable oil
1 onion, thinly sliced
1 teaspoon minced ginger
3 cloves garlic, roughly chopped
1 teaspoon cumin seeds
1/4 teaspoon fennel seeds
2 tablespoons garma masala
2 cloves
1 dozen dried apricots, cut in half
1 small can coconut milk
2 tablespoons apricot jam
1 large handful roughly chopped cilantro
In a large bowl toss chicken with salt and pepper and then flour. Heat a large skillet to medium high heat and add oil. Brown the chicken well on both sides and reserve to a plate. Pour off all but a tablespoon of oil. Add onions and saute until caramelized, don’t rush it, this takes awhile (think 20 minutes). In a mortar and pestle crush fennel and cumin seeds. Add the spices to the onions along with cloves, garam masala, ginger and garlic. Turn down heat and cook for 3 minutes not letting the garlic burn. Stir in apricot jam and then add apricots and coconut milk. Transfer to a dutch oven and add chicken back in. Bring to a simmer, cover and turn to low. Simmer covered for 20 minutes. Uncover and simmer for another 20 minutes. Stir in cilantro, season to taste and serve hot.
{ 15 comments… read them below or add one }
Oooh! This looks wonderful. I love apricots AND coconut milk with chicken, but never thought about putting them all together. Well done!
Love curry and love the surprise of apricots!!
Susan – thank you, I love them too, can’t wait for apricot season.
Belinda – me too, I can’t believe I hate Indian food for so long.
Ohhh, this sounds (and looks wonderful)! Bookmarked!
Great blog; happy I found you!
Mary xx
Delightful Bitefuls
Looks great. This will be made this week. Thanks.
Mary – glad you like the look of it, let me know if you try it!
Carole – I hope you enjoy
The apricot and coconut milk flavor combo would be really nice in this!
Tryed this reciepe its tasted great. But as you suggested i use the coconut water so that the sauce wasnt too think. I used my favourite coconut water Cocofina. Cheers mate
Glad to hear it, thanks Russell!
I really like the use of the apricot in this curry!
Great recipie, made this last week and one of the best curries I’ve ever done. Nice next day too. I used mango chutney instead of jam and served with coconut and sultana pilau rice. Definate to be a regular. Yum.
@Emmat, yeay I am so glad you enjoyed it. Love your idea for a substitution.
My husband made this dish last night and we both thought it was very tasty! However, his sauce was much lighter in color than what is pictured. When you say “small can of coconut milk” are you referring to a 14 oz. can–or less?
I did use a 14oz can as well, did he fully brown the onions? That contributes a bunch to the colour.
Glad it was tasty though, thats what counts.
I think you put your finger on it. My husband says because he was in a hurry, he didn’t saute the onions as long as he would have liked. Next time, we’ll allow more time for the browning. Thanks.