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  • Writer's pictureAnthony DeNovellis

Curry Apricot Chicken

A savory, sweet, golden preparation for chicken, and a good introduction into Indian-style cooking.


6 each Chicken drumsticks (skin off), thighs, or breasts

Salt and pepper

½ Cup chopped yellow onion

½ Cup chopped red bell pepper

2 garlic cloves, minced

3 Tbsp Butter

2 Tbsp Sugar

1 Tbsp Curry powder

½ Tbsp paprika

½ tsp salt

½ tsp cracked black pepper

1 Cup Apricot jam


Rinse and completely dry the chicken. Season lightly with salt and pepper.

In a large skillet, heat a small amount of oil on high until it just starts to lightly smoke. Place the drumsticks into the skillet, arranging them so that they all fit. Sear each side to a golden brown, rotating them as needed. When all of the drumsticks are evenly browned, remove them from the skillet to a plate or pan to rest.

To the hot pan, add the butter, onions, and bell peppers, stirring them frequently, until the vegetables become soft. Add the garlic, sugar, salt, paprika, and curry powder and cook another 2 minutes, stirring constantly. Reduce the heat to medium and add the apricot jam; scrape the bottom of the pan, removing all of the stuck-on bits, and stir until everything is well mixed.

Return the chicken to the pan, spooning the sauce over the top of them. Cover the skillet tightly and cook until the chicken is cooked through (160 degrees) about 20 minutes. When you cut into one at the thickest part, there should be no pink at the bone.

Serve hot, with the vegetables and sauce, over your favorite grain.

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