Apricot Chicken Curry


Tenina Holder

Posted October 29, 2019 (Last updated January 12, 2022)



Total Time

3hrs 15mins



This will be perfect for a big family event, just throw in more chicken, make two batches of sauce and call it dinner in a few hours while you are off entertaining.


  • Yellow onion icon
    Yellow onion2quartered
  • Canned apricots icon
    Canned apricots400 gjuice of
  • Chicken stock icon
    Chicken stock2 tablespoonspowdered
  • Chicken thigh icon
    Chicken thigh2 kgfillet, skinned
  • Cilantro icon
    Cilantro14 gcoarsely chopped
  • White rice icon
    White riceas neededsteamed
  • Garlic clove icon
    Garlic clove4
  • Ginger icon
    Ginger70 g
  • Extra virgin olive oil icon
    Extra virgin olive oil40 g
  • Tomato chutney icon
    Tomato chutney100 g
  • Crushed tomatoes icon
    Crushed tomatoes400 g
  • Dried apricots icon
    Dried apricots200 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes2 pinches

  • 1. Add yellow onion, garlic clove, ginger and extra virgin olive oil to the TM5 bowl
  • 2. Chop with MC in place 5 sec, speed 5
  • 3. Cook for 5 min, Varoma, speed 1
  • 4. Then add tomato chutney to the sauce
  • 5. Cook for 1 min, Varoma, speed 1
  • 6. Then add crushed tomatoes, canned apricots, dried apricots, pink Himalayan salt flakes and chicken stock to the sauce
  • 7. Cook for 5 min, 100°C, reverse speed 1
  • 8. Add chicken thigh to a clean slow cooker bowl
  • 9. Pour sauce into slow cooker bowl
  • 10. Cook in slow cooker until cooked through - 3 hr
  • 11. Garnish with cilantro
  • 12. Serve with steamed rice

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