Apricot Chicken Curry

Method

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.

2. 2

   Heat oil in a large cast iron skillet over medium heat. Add garlic and red pepper flakes; cook and stir until garlic is soft and fragrant, 1 to 2 minutes. Add chicken and brown for about 3 minutes per side.

3. 3

   Transfer the skillet to the preheated oven and bake until chicken is no longer pink at the bone and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

4. 4

   Bring apricot nectar to a boil in a large pot over medium-high heat, then reduce then heat to medium-low. Mix water and cornstarch together in a small bowl; stir into apricot nectar. Stir in curry powder, then apricots. Add baked chicken.

5. 5

   Place the cast iron skillet with chicken drippings over medium heat. Stir in carrots, onion, bell pepper, and chile pepper; cook and stir until onion is translucent, about 5 minutes. Pour chicken and apricot sauce into the skillet; cover and simmer until vegetables are tender, about 10 minutes. Season again with salt and pepper. Stir in water chestnuts just before serving.

Nutrition

calories

649 kcal

fatContent

23 g

fiberContent

9 g

sugarContent

59 g

sodiumContent

168 mg

proteinContent

40 g

cholesterolContent

117 mg

carbohydrateContent

75 g

saturatedFatContent

5 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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