Chicken & Apricot Coconut Curry with Basmati Rice

Chicken & Apricot Coconut Curry

with Basmati Rice

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In so many areas of the world, curry is a way of life. Because of the intricate, ancient spice trade routes, different spices characterize curries in areas where they landed long ago. We created this recipe using ingredients that celebrate the home flavors of the various curry destinations—coconut milk used in Southeast Asia, curry powder in the style of India and Bangladesh, nuts and dried fruit like in North Africa and the Middle East, and even some vegetables from China.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Chicken & Apricot Coconut Curry with Basmati Rice
Title
  • ¾ cup Basmati Rice
  • 2 oz Dried Apricots
  • 1 oz Almonds
  • 2 Boneless, Skinless Chicken Breasts
  • 2 cloves Garlic
  • 1 Small Piece Ginger
  • 1 bunch Cilantro
  • 1 Onion
  • 6½ oz Chinese Broccoli
  • 1 Tbsp Curry Powder
  • 1 Can Coconut Milk
Cook the rice:
1 Cook the rice:
In a medium pot, combine the rice with 1½ cups of water and a big pinch of salt. Heat the pot to boiling on high, then cover, reduce the heat to low, and simmer about 20 minutes, or until the water is absorbed and the rice is cooked through. Fluff the finished rice with a fork.
Prepare your ingredients:
2 Prepare your ingredients:
While the rice cooks, wash and dry the fresh produce. Roughly chop the apricots and almonds. Thinly slice the chicken. Peel and mince the garlic and ginger. Roughly chop the cilantro. Peel and small dice the onion. Roughly chop the Chinese broccoli.
Start the curry:
3 Start the curry:
In a large pan heat some olive oil on high until hot. Add the onion and cook 1 to 2 minutes, or until softened. Add the garlic and ginger and cook 30 seconds or until fragrant, stirring. Add the apricots and chicken and cook 2 to 3 minutes, stirring.
Simmer the curry:
4 Simmer the curry:
Add the curry powder and cook about 30 seconds, stirring to coat the chicken. Stir in the coconut milk and ½ cup of water, scraping up any brown bits at the bottom of the pan. Reduce the heat to medium, and simmer 1 to 2 minutes, or until thickened slightly.
Add the Chinese broccoli:
5 Add the Chinese broccoli:
Add the Chinese broccoli and cook 2 to 4 minutes, or until bright green and tender-crisp.
Plate the dish:
6 Plate the dish:
Place the rice in bowls. Top the rice with some of the curry. Garnish with the almonds and cilantro. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:
In a medium pot, combine the rice with 1½ cups of water and a big pinch of salt. Heat the pot to boiling on high, then cover, reduce the heat to low, and simmer about 20 minutes, or until the water is absorbed and the rice is cooked through. Fluff the finished rice with a fork.
2 Prepare your ingredients:
While the rice cooks, wash and dry the fresh produce. Roughly chop the apricots and almonds. Thinly slice the chicken. Peel and mince the garlic and ginger. Roughly chop the cilantro. Peel and small dice the onion. Roughly chop the Chinese broccoli.
Prepare your ingredients:
Start the curry:
3 Start the curry:
In a large pan heat some olive oil on high until hot. Add the onion and cook 1 to 2 minutes, or until softened. Add the garlic and ginger and cook 30 seconds or until fragrant, stirring. Add the apricots and chicken and cook 2 to 3 minutes, stirring.
4 Simmer the curry:
Add the curry powder and cook about 30 seconds, stirring to coat the chicken. Stir in the coconut milk and ½ cup of water, scraping up any brown bits at the bottom of the pan. Reduce the heat to medium, and simmer 1 to 2 minutes, or until thickened slightly.
Simmer the curry:
Add the Chinese broccoli:
5 Add the Chinese broccoli:
Add the Chinese broccoli and cook 2 to 4 minutes, or until bright green and tender-crisp.
6 Plate the dish:
Place the rice in bowls. Top the rice with some of the curry. Garnish with the almonds and cilantro. Enjoy!
Plate the dish:
Browse Steps
1 of 6