Baked Apricot Chicken Curry Casserole Recipe (2024)

This Apricot Chicken Curry Casserole iscomfort foodat its best! Rich, hearty, gently spicy and packed with delicate curry flavour and juicy apricots. This is a twist on apricot chicken and chicken curry, and one I personally love for three simple reasons:

• Its oven baked, with simple ingredients, and takes minimal effort to put together.
• Its both winter and summer food in one
• It makes awesome leftovers and tastes just as good the next day

This is actually a pretty simple curry recipe that uses many pantry staples. Just 10 ingredients, and then you choice of side – my favourite options are listed above the recipe.

Ingredients

• Skinless Chicken Thigh
• Smoked Paprika
• Sweet Paprika
• Plain flour
• Canola oil
• Onion
• Garlic
• Indian Korma curry paste
• Chicken Stock/Broth
• Canned Apricot halves in natural juice

Can You Use Fresh Apricots

I wouldn’t recommend fresh apricots as they are generally to firm, and even after cooking still don’t soften up enough. Canned apricots hold their shape even whilst cooking and are available all year round. And, really there just much easier to work with – less preparation and mess.

Curry Paste

In this recipe I used Korma Curry paste as it has a nice mild flavour that works well with the smoked and sweet paprika and doesn’t overpower the apricots. I’ve experimented with a couple of other Indian curry pastes but Korma is definitely my favourite for Apricot Curry Chicken.

Recipe Tips

• I would avoid using chicken breast in this recipe as it will probably dry out too much in the oven. Chicken thigh is better as it stays moist when oven baked.
• Don’t skip the browning of the chicken as this locks in the flavour to the meat and… it just tastes nicer!
• The sweet and smoked paprika add a great richness to the dish, but if you don’t have these you could use any other spice combinations you like.
• The casserole dish must be covered while baking the oven to prevent the meat drying out. If you’re baking dish doesn’t have a lid, cover the dish with foil, making sure to properly seal all sides.
• The amount of curry paste in this recipe makes this what I would consider to be a mild-medium curry. It’s a bit spicy and has a good hit of flavour. Adjust the amount of paste if you like your curry less spicy or more spicy.
• This dish freezes really well. Store in portion controlled containers in the freezer and eat within 6 weeks.

Other Curry Recipes You Might Like:

• Thai Pineapple Chicken Curry
• Tender and Juicy Slow Cooker Beef Korma
• Made From Scratch Clean Butter Chicken
• Authentic Green Thai Beef Curry
• All Curry Recipes

Serving Suggestions

There are so many ways to enjoy this easy, flavour packed, spice laden treasure bomb. If you’ve thought for longer than 5 seconds about this combination of apricot chicken and chicken curry, its time to put it on your dinner list! Here are a few of my favourite ways to devour this rich fruity curry dish!

• With Cous Cous (Pearl/Isralei/Wholemeal/Instant)
• With good old fashioned mashed white potato
• With slightly healthier mashed sweet potato
• With brown rice
• Crusty garlic bread
• With a bunch of greens if you’re feeling so inclined (beans, zucchini, peas, broccoli)
• Keep it low carb with cauliflower rice

This Apricot Chicken Curry really is an easy dish to make. Its packed full of flavour and you can use any Indian Korma paste you can get your hands on. 10 to 15 minutes of prep, then into the oven and its cooks itself.

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