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The Indian Apricot Chicken Curry (Murgh Khubani)

A very simple chicken indian curry with a touch of sweetness from the apricots and a spicy side just hot enough to make this dish an interesting blend of flavours. This recipe is originally from the Indian state of Kashmir…








Ingredients (for two guests):

* 2 chicken breasts
* 1 big onion
* 2 cloves garlic
* 6 tender dried apricots (choose fresher, tender ones…)
* 1 teaspoon chopped ginger
* 2 tablespoons ready-made curry paste of your choice
* 4 tablespoons finely chopped fresh cilantro
* 5 tablespoons whole milk

Preparation:

1) Slice the chicken into bite-sized pieces, chop the onion, peel garlic, cut the apricots into small pieces and finally chop the ginger.

2) Heat the wok (or skillet), when it is hot and throw the chicken in the wake onion and pressed garlic, brown, stirring constantly (2 -3 min).

3) Put the ginger in and the two tablespoons curry paste, stir well to mix the paste evenly with the chicken. Cook 5 minutes over low heat.

4) When the chicken is almost cooked, add milk (you also can use coconut milk instead) and the sliced apricots, this will give the creamy sauce its touch of sweetness. Simmer another 5 minutes but over low heat setting this time. this dish is now ready.

When serving, ladle some chicken curry on each plate then sprinkle each portion with the chopped cilantro. We usually accompany this dish with some kind of asian fragrant rice.