Apricot Chicken Coconut Curry with Jasmine Rice
  • Prep time: 25
  • Calories: 512
This recipe is an ode to the Silk Road, combining some of the key ingredients that worked their way along the trade route to create an explosion of culinary fusion and ignite the hearts of home cooks. In this recipe you will make your own curry paste and use coconut milk, introduced from Southeast Asia, curry powder in the style of eastern India and dried fruit like the Middle East. Share the moment #youplateit with us on Instagram and Facebook. Enjoy!
  • 0.75 Cups of Jasmine Rice
  • 120 Grams of Dried Apricots
  • 3 Chicken Thighs (skinless)
  • 2 Garlic Clove
  • 1 Ginger
  • 1 Small Bunch of Coriander
  • 1 Brown Onion
  • 1 Red Capsicum (Small)
  • 1.5 Tablespoons of Apricot Chicken Curry Mix
  • 1 160 Gram Pack of Coconut Milk
  • 120 Grams of Snow Peas
  • 1 Teaspoons of Chili Flakes

Cook Rice:

In a medium pot, bring 1⅓ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more TBS of water. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Prepare Ingredients & Mix Curry Paste:

Wash the fresh produce. Peel garlic and ginger. Peel and roughly chop ¾ of the onion (you will have left over). Combine onion, garlic and ginger and blitz with 2 TBS water until smooth. Add in apricot chicken curry and mix well (TIP: you can use a stick mixer or food processor for this). Roughly chop the coriander (reserving leaves for garnish). Roughly chop apricots. De-string snow peas and cut in half on a slight angle. De-seed capsicum and cut into 1.5 cm pieces. Pat dry chicken with paper towel, cut into bite-size pieces.

Sear Capsicum:

In a large pan (or pot) heat olive oil on medium until hot. Add the capsicum and cook 2 - 3 minutes, stirring occasionally. Remove from pan and set aside.

Start Curry:

In the same pan, heat 2 TBS olive oil over medium high heat. Add curry paste and cook until fragrant, about 2 - 3 minutes. Add the chicken, apricots and ¼ cup of water. Reduce heat and simmer another 8 - 10 minutes, until chicken is cooked, stirring occasionally.

Add Greens:

Add the coconut milk, cooked capsicum, snow peas and chili flakes (to taste - add if you want a little heat) and simmer a further 5 minutes, until thickened slightly. Check seasoning, adding salt and pepper if necessary.

You Plate It:

Divide the rice between bowls. Add chopped coriander to the chicken curry and stir through. Top rice with chicken curry and garnish with reserved coriander. Enjoy!