Creamy Chicken Curry with Apricots and Coconut Milk

By Culiora

A beloved Scandinavian-style weeknight stew featuring tender chicken breast bathed in a fragrant, creamy curry and coconut milk sauce. Dried apricots add bursts of natural sweetness that balance the warmth of yellow curry powder, while fresh lime juice and baby spinach bring brightness and balance.

• Servings: 4
• Prep time: 15 min
• Cook time: 25 min
• Total time: 40 min

Ingredients

• 600 g boneless, skinless chicken breast, cut into bite-sized pieces
• 1 pcs yellow onion, finely diced
• 2 clove garlic cloves, minced
• 1 tbsp fresh ginger, finely grated
• 1.5 tbsp mild yellow curry powder
• 1/2 tsp ground cumin
• 1/2 tsp sambal oelek (or chili flakes)
• 100 g dried apricots, quartered
• 400 ml full-fat coconut milk
• 1.5 tbsp concentrated chicken stock (fond) or 1 crumbled bouillon cube
• 1 dl water
• 65 g fresh baby spinach
• 1 tbsp lime, juiced
• 2 tbsp cooking oil (such as rapeseed or neutral oil)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh coriander, roughly chopped, for serving

Instructions

1. Heat 1 tablespoon of cooking oil in a large saucepan or deep skillet over medium-high heat. Season the chicken pieces with salt and black pepper, then sear them in the pan for 3–4 minutes until lightly browned around the edges. Transfer the chicken to a plate (it does not need to be cooked through yet).
2. Lower the heat to medium and add the remaining 1 tablespoon of oil to the same pan. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
3. Add the minced garlic, grated ginger, curry powder, ground cumin, and sambal oelek. Fry gently for about 1 minute while stirring constantly, allowing the spices to become fragrant without burning.
4. Pour in the coconut milk, chicken stock, and water, scraping up any browned bits stuck to the bottom of the pan. Stir well to combine the spices into the liquid.
5. Return the seared chicken along with its resting juices to the pan and add the quartered dried apricots. Bring the sauce to a gentle simmer, then reduce the heat to low, cover with a lid, and let simmer for 10–12 minutes until the chicken is cooked through and tender (reaching an internal temperature of 74°C) and the apricots have softened.
6. Remove the lid and stir in the baby spinach and fresh lime juice. Simmer uncovered for 1–2 minutes just until the spinach is wilted. Taste and adjust seasoning with additional salt or lime juice if needed.
7. Sprinkle with chopped fresh coriander and serve hot with steamed basmati or jasmine rice.