Chicken & Apricot Coconut Curry with Basmati Rice

Chicken & Apricot Coconut Curry

with Basmati Rice

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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!

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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:
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