Green Apricot Curry Recipe
A deliciously tangy Indian style curry that uses green apricots.
Ingredients
- 2 tablespoons coriander ground
- 2 tablespoons cumin ground
- 1 tablespoon turmeric ground
- 2 bay leaves
- 1 tablespoon mustard seeds whole
- 2 medium onions diced
- 3 tablespoons garlic minced or thinly sliced
- 2 medium capsicums thinly sliced
- 2 cups of sliced green apricot flesh flesh of about 30 small to medium apricots
- 400mL tin coconut cream
- 3 tablespoons tomato paste
- 3 medium chicken thighs cut into 1cm thickness and 3cm wide slices
- 2 cubes good quality chicken stock I like organic Vegeta chicken stock
- 2 teaspoons sugar you can add an optional 2 teaspoons if you feel the curry still tastes too tart
Instructions
- Heat a pan and add the olive oil. While the pan, dice the onion and other vegetables. My pan is cast iron, so I have time to prepare the vegetables while the the pan heats. If your pan is thinner or made of stainless steel or aluminium, it would probably be better to prepare all the ingredients before heating the pan.
- Once the pan is hot, add the diced onion and garlic mixture along with 1 cup of water. The water will allow the onions to soften without getting too dry and avoid the need to add more olive oil, it also prevents the garlic from burning and becoming bitter.
- Once the onion has softened, add to the pan all the spices, bay leaves and coconut cream. Stir and simmer for a further 5 minutes. Some people like to add the spices earlier, but I find adding ground spices at the same time as the onions might result in the ground spices getting a bit overcooked and getting a burnt flavour.
- Add the sliced vegetables and sauté for another 5 minutes.
- Add sliced chicken to the pan and continue to cook for 15 minutes.
- Add the tomato paste and sugar and stir through. Simmer for another 10 minutes or until the sauce has thickened. If you feel the curry is reducing too much (i.e. too much of the liquid has evaporated and the sauce is getting too thick or non-existent), add a splash of water until it resembles the consistency of pouring cream.
- Serve on freshly cooked rice. Add chilli if desired.
Notes
Once I know a recipe well I never precisely measure the ingredients, just judging by eye when I sprinkle in a tablespoon of dried cumin for example. So if you're not a measurement follower (like me), and know what a tablespoon of spice looks like, feel free to eye ball the amount of spices added, you can't go too far wrong 😊!
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