Slow Cooker Apricot Chicken Curry
A golden, sticky-sweet Aussie twist on curry — dried apricots melt into a velvety sauce with warm spices. Set it, forget it, love it.
Servings
4
Ingredients
800 grams chicken thighs, bone-in
150 grams dried apricots
400 milliliters coconut milk
2 garlic cloves, minced
1 brown onion, diced
2 tablespoons mild curry paste
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon salt
1 tablespoon lime juice
1 handful fresh coriander, for serving
Method
Place the diced onion, minced garlic, and grated ginger in the base of the slow cooker. Arrange the chicken thighs on top. In a jug, whisk together the coconut milk, curry paste, cumin, turmeric, and salt, then pour the mixture over the chicken. Scatter the dried apricots over the top, cover, and cook on low for 6–7 hours, or until the chicken is tender and the apricots have softened into the sauce. Stir in the lime juice, shred the chicken lightly if desired, and mix well. Garnish with fresh coriander and serve with steamed jasmine rice or warm naan bread.