Sweet Curry Recipe- Apricot Chicken Curry

It is raining right now.

We are having a cold, windy rainy weather as the cold wind blew through the windows.

I was actually planning to cook Apricot and Chicken Curry for tomorrow’s dinner but decided to have it today since a good curry could warm up our tummies and frankly speaking, I am too lazy to cook other side dishes when the weather turns cold.

Laziness mood crept in today. So, curry is the main course dish for today’s dinner.

Just in case you may not know, chicken curry is our country staple food since majority of the people here are Asians. Our multi-race people here love curries very much, especially chicken and fish curries with lots of red spicy chilli paste and green bird eyes chillies.

The regulars are Rendang Chicken, Asam Fish and Curry Chicken which are common staple food served in local restaurants, side walk hawker stalls and home sweet home.

Most housewives are good at cooking chicken curries but only a handful knows Apricot Chicken Curry which is unique and pleasantly, delicious with the sweet and spice flavor.

Marinate

In order to prepare the curry paste, you can either purchase pre-packed chicken curry paste in the supermarket or homemade it with fresh ingredients at home.

All you need to do is mix chilli powder, chopped garlic and chopped ginger into the chicken cuts. Next, wrap the marinate chicken in a bowl with a plastic cling wrap, chill in the fridge for at least an hour or a couple of hours.

For best results, I would recommend to marinate the chicken meats overnight because the curry paste helps to soften the chicken flesh and absorbs the flavor throughly.

Apricot

We all know that dried apricots are great snacking food for more fibre and the chewy , naturally sweet taste of this dried fruit is beneficial for easy bowel movements.

However in order to cook with chicken curry, you will need to soften the dried apricots with water for an hour or you could alternatively blanch them with hot boiling water, cover with a lid in order to soften them in a jiffy. Do take a peek once in a while. When the apricots had turned soft, quickly drain them before the sweetness disappears!

Apricot Curry Chicken

1kg chicken
1/2 tsp chilli powder
1 tsp salt
1 piece ginger-grated or chopped
2 clove garlic-chopped
1 cup dried apricot
3 tbsp olive oil
2 onions-sliced
400g can chopped tomatoes or 4 medium fresh tomatoes- chopped
3 tsp sugar
6 tsp white vinegar

Method to prepare

Wash chicken cuts, remove the fats and skins.
Add chilli powder, salt, chopped ginger and garlic into the chicken cuts. Mix well.
Cover with a plastic wrap, chill in the fridge for an hour in order to allow the chicken cuts to absorb the flavors.
In another bowl, toss in dried apricots and 150ml of water, leave to soak for an hour.
Heat up a wok with olive oil.
Add in the marinated chicken cuts, stir fry over high heat for 10 minutes.
Do not overcook them. Semi-cooked will do.
Remove the semi-cooked chicken into a bowl.
With the remainder olive oil, saute onions until limp.
Return the semi-cooked chicken into the wok, toss in the chopped tomatoes and cover with a lid, simmer over low heat for 20minutes.
Drain the apricots, they should turn soft by now.
Add in the wok, put in sugar and vinegar. Stir well.
Lastly, add in salt and pepper according to taste.
Simmer again for another 10minutes before turning off heat.
Serve hot with white or brown rice.