Indian Apricot Chicken

    40 minutes

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

    96 people made this

    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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    Reviews in English (80)


    I have been using Allrecipes for a while but this is the first recipe I have felt compelled to review. While I am reluctant to build up hopes too much, this is simply one of the best things I have ever eaten, maybe the best. It is certainly the best chicken dish I have ever had. It's very easy, except that you have to find out where to score some garam masala. It's not in any grocery stores in my area. I had to find a hidden away Indian store. You can also make your own.  -  03 Feb 2011  (Review from Allrecipes USA and Canada)


    MomZilla! I just finished *french kissing* your recipe! I had previously seasoned my salmon with S&P, onion powder, garlic powder, red pepper flakes and set it aside. I followed your directions except the chicken aspect and simmered the ingredients for 10-15 mins and poured the sauce over the baked salmon. And Oh my! It was copiously delish! I served it with brown rice and watercress salad. I believe this can be used on almost any meat/seafood with success...Thanks Evin!  -  26 Sep 2009  (Review from Allrecipes USA and Canada)


    Sweet & Sour with the flavor of India. This cooks up in no time flat. It is wonderfully zippy and is complimented well with rice. Serve with a salad and plan on making even more next time, because there will be no leftovers tonight!  -  03 Sep 2009  (Review from Allrecipes USA and Canada)