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)
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.