How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Apricot Chicken Curry?

You need 9 ingredients. The key ingredients include: 10 apricots, stoned or 1 (410 g) tin apricot halves, 1 tablespoon apricot jam, 1 ½ tablespoons asian fish sauce, 1 12 limes, juice and zest, and more.

Is Apricot Chicken Curry suitable as meat & poultry?

Yes, Apricot Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Apricot Chicken Curry?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot Chicken Curry Recipe

Name: Apricot Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 apricots, stoned or 1 (410 g) tin apricot halves; 1 tablespoon apricot jam; 1 ½ tablespoons asian fish sauce; 1 12 limes, juice and zest; 1 tablespoon canola oil; 1 tablespoon gluten free red curry paste; 500 g chicken breasts, cut into bite sized pieces; 1 ¼ cups fresh coriander leaves, chopped; 1 red chili, sliced (optional)

Try this homemade Apricot Chicken Curry recipe the whole family will love. Made with apricot, apricot, fish sauce and canola oil. Easy step-by-step inst…

This Apricot Chicken Curry relies on simple, everyday ingredients such as apricot jam, asian fish sauce, limes, juice and zest and canola oil. It comes together quickly and makes 4 servings, at about 247 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

10 apricots, stoned or 1 (410 g) tin apricot halves
1 tablespoon apricot jam
1 ½ tablespoons asian fish sauce
1 12 limes, juice and zest
1 tablespoon canola oil
1 tablespoon gluten free red curry paste
500 g chicken breasts, cut into bite sized pieces
1 ¼ cups fresh coriander leaves, chopped
1 red chili, sliced (optional)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
247 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Apricot Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions