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Turn a classic family favourite into a warm winter curry with this tasty apricot chicken recipe.

  • Serves4
  • Cook time55 minutes
  • Prep time10 minutes
Apricot chicken curry


  • 1 tbsp vegetable oil
  • 6 Coles RSPCA Approved Chicken Thigh Cutlets, skin on, trimmed
  • 1 brown onion, sliced
  • 1 tsp finely grated ginger
  • 2 garlic cloves, crushed
  • ½ cup (150g) korma curry paste
  • 400g can chopped tomatoes
  • ½ cup (125ml) chicken stock
  • 1 cup (250ml) apricot nectar
  • ½ cup (75g) dried apricots
  • Steamed basmati rice, to serve
  • Flaked almonds, toasted, to serve
  • Chopped coriander, to serve
  • Steamed green beans, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat half the oil in a large heavy-based saucepan over medium-high heat. Season the chicken. Cook for 5 mins or until browned. Transfer to a plate.
  2. Step 2

    Heat the remaining oil in the pan over medium heat. Cook the onion, stirring, for 5 mins or until light golden. Add the ginger and garlic and cook, stirring, for 1 min. Stir in curry paste. Cook, stirring for 2-3 mins or until aromatic. Add the tomato, stock, apricot nectar and dried apricots. Bring to the boil. Return chicken to the pan with any resting juices. Reduce heat to low. Cook for 40 mins or until chicken is cooked through.
  3. Step 3

    Divide the rice among serving plates. Top with the curry. Sprinkle with almonds and coriander. Serve with green beans.