Chicken Almond Curry with Apricots Recipe

Name: Chicken Almond Curry with Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup whole almonds; 12 dried apricots (3 ounces); Boiling water; 1 1/2 tablespoons vegetable oil; Four 6-ounce skinless, boneless chicken breast halves; Salt and freshly ground pepper; 2 tablespoons finely grated fresh ginger; 2 large garlic cloves, minced; 1 large onion, finely chopped; 1 1/2 tablespoons curry powder; 1/4 teaspoon cayenne pepper; 2 cups chicken stock or low-sodium broth; 2 tablespoons plain low-fat yogurt; 2 scallions, sliced on the diagonal

Servings: persons

1/3 cup whole almonds
12 dried apricots (3 ounces)
Boiling water
1 1/2 tablespoons vegetable oil
Four 6-ounce skinless, boneless chicken breast halves
Salt and freshly ground pepper
2 tablespoons finely grated fresh ginger
2 large garlic cloves, minced
1 large onion, finely chopped
1 1/2 tablespoons curry powder
1/4 teaspoon cayenne pepper
2 cups chicken stock or low-sodium broth
2 tablespoons plain low-fat yogurt
2 scallions, sliced on the diagonal

1
In a mini food processor, grind the almonds to a powder.
2
In a small heatproof bowl, soak the apricots in boiling water until plump, 20 minutes; drain.
3
Heat 1 tablespoon of the oil in a large nonstick skillet.
4
Add the chicken breasts, season with salt and pepper and cook over moderately high heat until browned, about 3 minutes per side.
5
Transfer to a large plate.
6
Add the ginger, garlic, onion and the remaining 1/2 tablespoon of oil to the skillet and cook over low heat, stirring occasionally, until softened, about 10 minutes.
7
Add the curry powder and cayenne and cook, stirring, until fragrant, about 3 minutes.
8
Add the ground almonds and chicken stock and bring to a simmer.
9
Return the chicken breasts to the skillet and add the apricots.
10
Simmer over low heat until the chicken is cooked through, about 5 minutes.
11
Transfer the chicken to a platter.
12
Boil the sauce over moderate heat until thickened, about 8 minutes.
13
Stir in the yogurt and season with salt and pepper.
14
Pour the sauce over the chicken, scatter the scallions on top and serve.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/3 cup whole almonds, 12 dried apricots (3 ounces), Boiling water, 1 1/2 tablespoons vegetable oil, and more.

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

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

That's it — enjoy your meal!

Chicken Almond Curry with Apricots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions