Name: Apricot Chicken Curry with Baby Spinach & Basmati Rice
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 1 ½ cups basmati rice; 708 ml chicken or vegetable broth; 1.362 kg chicken thighs, boneless skinless; 1 ½ small bunches cilantro; 1 ½ (398 ml) cans coconut milk; 24 dried apricots; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ medium yellow onions; black pepper; coriander, ground; curry powder; extra virgin olive oil; paprika; salt

Apricot Chicken Curry with Baby Spinach & Basmati RiceApricot Chicken Curry with Baby Spinach & Basmati Rice — a 35-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

1 ½ cups basmati rice

708 ml chicken or vegetable broth

1.362 kg chicken thighs, boneless skinless

1 ½ small bunches cilantro

1 ½ (398 ml) cans coconut milk

24 dried apricots

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ medium yellow onions

black pepper

coriander, ground

curry powder

extra virgin olive oil

paprika

salt

Instructions

Rinse rice in a strainer until water runs clear and transfer to a small saucepan. Add broth and bring to a boil. Reduce heat to a simmer, stir, and cover. Cook until liquid is absorbed, 15-18 minutes. Remove from heat and let stand, covered, for 5 minutes.

Peel and small dice onion. Peel and mince garlic and ginger. Medium dice apricots. Transfer everything to a plate.

Heat a sauté pan over medium heat.

Trim excess fat and slice chicken into strips. Season with salt and pepper.

Coat bottom of pan with oil. Add chicken and, stirring occasionally, cook until no longer pink, 3-4 minutes. Transfer to a plate.

Once chicken has been transferred, add more oil and onion to pan. Stirring frequently, cook until onion has softened, 3-4 minutes.

Wash and dry spinach and cilantro. Shave cilantro leaves off the stems; discard the stems and mince the leaves.

Add apricots, garlic, ginger, paprika, coriander, and curry powder to pan. Stir with onions until fragrant, 1-2 minutes.

Return chicken to pan. Add coconut milk, spinach, and ½ of the cilantro (save the rest for garnishing). Stir until well combined. Reduce heat to medium-low and cook until curry thickens, 5-10 minutes.

Uncover rice and fluff with a fork.

To serve, place the rice in a bowl, top with curry, and garnish with remaining cilantro. Enjoy!

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