Chicken and Apricot Curry – a family favourite

A Love for FoodWe are having the craziest Spring weather here in Scotland. We’ve had snow and hail and bright blue skies all in one day over the past week and we’re on a weather warning tonight! My poor baby plants are now snuggled up inside my kitchen sheltering from the frost. We are also feeling the cold so we’re trying to keep ultra healthy by eating really well. Now if you follow me on instagram you’ll realise that it’s no secret that I love Daylesford Organics so it’s a given I was going to love their cookbook, A Love for Food. One of our favourite recipes from the book is the chicken and apricot curry which we eat so regularly that even my youngest knows what we need to make it and is always willing to offer a helping hand in the kitchen to help prepare it.

cooking at the stoveIt is so nutritious and it smells so good as it cooks slowly on the stove. It’s filled with real goodness; with the apricots and the squash giving a lovely sweetness and the tumeric is keeping any nasty colds at bay. We eat ours with wild rice and it’s just so yummy.

Florence helps chop the squash

Chicken and Apricot Curry

  • sea salt and freshly ground black pepper
  • 1.2kg chicken meat, cut into bite-size pieces
  • about 2 tablespoons of sunflower oil
  • 1 large onion, finely chopped
  • 2.5cm piece of root ginger, finely chopped
  • 1 red chilli, finely chopped
  • 1 teaspoon cumin seeds
  • 1 tablespoon curry powder
  • 1 tablespoon chilli powder
  • 1 tablespoon ground tumeric
  • 2 large ripe red tomatoes, roughly chopped
  • 150g squash, peeled and chopped
  • 1 large baking potato, chopped
  • 1/2 a medium leek, sliced
  • 100g apricots, roughly chopped
  • 500ml good chicken stock
  • 100ml coconut milk

Season the chicken. Heat 2 tablespoons of sunflower oil in a large casserole dish and brown the chicken. Lower the heat and add the onion, ginger, garlic and chilli, together with a little more oil if needed, and cook gently until the onion is softened and golden. Stir in the cumin seeds, curry powder, chilli powder and tumeric and cook for a further 5 minutes, to release the flavour of the spices. Add the tomatoes, squash, potato, leek and apricots and combine thoroughly. Add the stock and the coconut milk and bring to a simmer. Cover and cook through until the vegetables are tender. Taste and season as necessary

* We don’t always add the chilli or the chilli powder as it adds quite alot of spiciness for young children and it’s just a tasty without it.

chicken and apricot curry

yummy in my tummyA Love for Food is available from Daylesford or Amazon (UK) and (US).

Vanessa x


Comments (8)

May 18, 2016

This looks and sounds delicious – I shall try it this week, thank you.
On a purely aesthetic note, may I ask where you sourced the wonderful star cut-out wooden spoons from?

Vanessa in Scotland
May 18, 2016

I bought them from Hema in The Netherlands. They are super cute aren’t they! Enjoy the curry this weekend xx

Julia Manickam
May 18, 2016

Ok a few conversion notes from an Australian reader. I know from my time spent in London that ‘squash’ to you is ‘pumpkin’ to us. But riddle me this, what is a ‘baking potato’? It looks in the picture like sweet potato. I googled it and could only find baked potatoes and wanted to be sure! Also your map table is glorious. Thanks

Vanessa in Scotland
May 18, 2016

Hi Julia, Yes you’re right squash is pumpkin in America. A baking potatoe is a white pototoe – I often use any white potatoe we have in the veggie rack. A sweet pototoe would also be a good combo. I may try that next time. Thanks for the idea! xx

September 10, 2016

Hi, an American here! So you’re wanting pumpkin in this? When we say squash it’s usually referring to butternut squash (or yellow squash, depending on the season). So I assumed butternut squash in this, gosh I wonder where the hell I could find a pumpkin for baking?!

May 19, 2016

Hi, looks delicious! A few questions though if you have time… Is the squash a butternut squash? Also are the apricots fresh or dried? And finally why a baking potato rather than a normal when being cooked in this way? Sorry for all the questions! Thank you!

Vanessa in Scotland
May 19, 2016

Hi Harriet, Yes squash is butternut squash. I use dried apricots and any kind of white potatoe will work as long as it’s large or use two small ones. Hope that helps. xx

May 19, 2016

It does, thank you for taking the time to reply! xx

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