Jardaloo Murghi (Apricot Chicken Curry) Recipe

Name: Jardaloo Murghi (Apricot Chicken Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs chicken legs with thigh; 1/2 teaspoon paprika; 1 tablespoon garam masala; 1 (1 inch) fresh ginger, grated; 2 garlic cloves, minced; 1 cup dried apricot; 2/3 cup warm water; 2 tablespoons oil; 2 onions, finely sliced; 1 (14 ounce) can chopped tomatoes; salt, to taste; 1 tablespoon sugar; 2 tablespoons vinegar; 4 cups cooked rice

Servings: persons

2 1/2 lbs chicken legs with thigh
1/2 teaspoon paprika
1 tablespoon garam masala
1 (1 inch) fresh ginger, grated
2 garlic cloves, minced
1 cup dried apricot
2/3 cup warm water
2 tablespoons oil
2 onions, finely sliced
1 (14 ounce) can chopped tomatoes
salt, to taste
1 tablespoon sugar
2 tablespoons vinegar
4 cups cooked rice

1
Rinse chicken and pat dry with paper towels. Mix paprika, garam masala, ginger and garlic into a paste and toss chicken into mixture. Marinate 4 hours or overnight.
2
Using the warm water, rehydrate dried apricots. This may take some time depending on where apricots are from.
3
When ready to cook, heat oil in large saucepan over high heat. Add chicken pieces and cook until browned (5 minutes). Remove from pan and set aside.
4
Saute onions in same pan for 5 min and then return chicken back to saucepan. Add tomatoes, cover and simmer on low heat for 20 minutes.
5
Drain apricots and add to saucepan along with remaining ingredients. Simmer covered for 20-30 minutes. Stir and serve over rice.

1337

kcal

Calories

Fat

177

Carbs

105

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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: 2 1/2 lbs chicken legs with thigh, 1/2 teaspoon paprika, 1 tablespoon garam masala, 1 (1 inch) fresh ginger, grated, and more.

Yes, Jardaloo Murghi (Apricot Chicken Curry) 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!

Jardaloo Murghi (Apricot Chicken Curry)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions