Indian Apricot Chicken

Indian Apricot Chicken


93 people made this

This spicy sweet chicken has a great flavour. It's quick and easy and always a hit. Serve over rice or couscous.

MomZilla (Evin)

Serves: 4 

  • 500g chicken breast, cut into bite-size pieces
  • 2 teaspoons garam masala
  • 1 teaspoon garlic powder
  • 1 pinch salt and black pepper to taste
  • Sauce
  • 2 tablespoons olive oil
  • 1/2 yellow onion, finely diced
  • 1 1/2 cups (750ml) chicken stock, or as needed
  • 1 cup (250g) apricot jam
  • 1/4 cup (60ml) white vinegar
  • 1 teaspoon of Tabasco sauce
  • For Serving
  • 1 teaspoon lime zest
  • 1 tablespoon butter

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Season the chicken with garam masala, garlic powder, salt and pepper; set aside. Heat the olive oil in a frypan over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.
  2. Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot jam and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the chilli sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.

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