Apricot Chicken Curry (no french onion soup)

This recipe has some pre-prep before placing into your slow cooker, but its definitely worth it because frying off the spices will ‘activate’ them, and then slowcooking gives the spices time to meld together and the results are fabulous!

Submitted by : Renae McCallum

Apricot Chicken Curry (no french onion soup)

This recipe has some pre-prep before placing into your slow cooker, but its definitely worth it because frying off the spices will 'activate' them, and then slowcooking gives the spices time to meld together and the results are fabulous!
No ratings yet
Serving: 4
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins

Ingredients
 

  • 1.5kg bone in chicken thighs (i have also used regular thigh fillets, kept them whole and they have worked just as well)
  • 2 Cups chicken stock
  • 1 tin apricot nectar
  • 3 good size carrots cut into chunks
  • 1 large onion sliced
  • 1 heaped teaspoon minced garlic
  • 2 teaspoon ground coriander
  • 2 teaspoon cumin
  • 2 teaspoon curry powder (more or less for personal taste)
  • 1 teaspoon tumeric
  • half cup plain flour for dredging
  • salt and pepper for seasoning

Instructions
 

  • 1. Lightly coat the chicken pieces in the flour, and fry off in a hot pan until browned on the outside. Remove and set aside
  • 2. In the same pan add the onion and garlic and cook until onion is soft, then re add the chicken.
  • 3. Add the spices to the chicken/onion and quick fry until fragrant. At this point, add a splash of the stock to de-glaze the pan and get all the 'bits' off the bottom (this is where the flavour is!)
  • 4. Place the chicken/onion/spice mix into the slowcooker and add carrots, stock and apricot nectar. Season with salt and cracked black pepper.
  • 5. Each slowcooker is different, I like to cook on low for 5-6hrs or on high for 3-4hrs
  • Serve with rice and steamed greens, or mash works just as well 🙂
Tried this recipe?Let us know how it was!

6 thoughts on “Apricot Chicken Curry (no french onion soup)”

  1. Was a bit runny so I let it cook for the last few hours with the lid off. Hubby & kids raving about it 😊

  2. Used what I had already and just skimmed over the recipes
    In my SC went
    Chicken fillets that i browned off
    Onion
    Tin of apricot/nectar
    Minced garlic
    Cumin & tuneric
    Date pretty darn good.
    Used tea towel trick in the last 1.5 hrs
    Served on cous cours .
    It’s a hit.

  3. Made this last week and doubled the spices and used legs and instead of apricot nectar I used stewed apricots that I had in the freezer. I am so happy to put this dish back on my menu list, will definitely be making this again.. and again… and again

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top