Another delicious easy recipe that I enjoy making in the slow cooker is this Apricot Chicken Curry with French onion soup mix, it’s made with chicken drumsticks, onion, apricot nectar, curry powder, and water.

To make Apricot Chicken Curry in your slow cooker or crockpot, simply layer the chicken and onions, mix the soup mix with curry powder and apricot nectar, pour it over, and cook on low for about 6 hours.

This curry is a real crowd-pleaser at my home; its rich, tantalizing aroma makes everyone eager for dinner.

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Can I Prepare Apricot Chicken Curry Ahead of Time?

Yes, you can prepare this dish a day in advance. Cook it as instructed, then cool and refrigerate it overnight. The flavors will deepen, resulting in a richer taste when reheated. Simply warm it gently over medium heat before serving.

Slow Cooker Apricot Chicken Curry Ingredients

• 1 kg of chicken drumsticks: You can substitute with any chicken cut; use bone-in for the best flavor or fillets for a quicker cooking time.
• 1 packet (40g) of dry French onion soup mix
• 1 large onion, diced
• 1 tin (425 ml) of apricot nectar
• 1 to 2 tsp of curry powder, adjust according to taste

How To Make Slow Cooker Apricot Chicken Curry

1. Prepare the slow cooker: Place the chicken drumsticks and the diced onion into the slow cooker to start the layering of ingredients.
2. Mix the dry ingredients: In a medium mixing bowl, whisk together the dry French onion soup mix and the curry powder to ensure they are well combined.
3. Combine the wet ingredients: Gradually pour the apricot nectar into the dry ingredients, stirring continuously to create a smooth, well-blended curry sauce.
4. Pour the sauce over the chicken: Evenly distribute the curry sauce over the chicken and onions in the slow cooker, ensuring all pieces are well-coated.
5. Cook the dish: Cover the slow cooker with its lid, set it to cook on low heat for about 6 hours; for chicken fillets, reduce cooking time as needed.

What Can I Do If My Curry Is Too Sweet?

If the curry turns out too sweet for your taste, you can balance it by adding a tablespoon of lemon juice or vinegar. This will add a slight tanginess that compleates the sweetness and enhances the overall flavor of the dish.

Recipe Tips

• Adjust the heat: If you prefer a milder curry, reduce the amount of curry powder to half a teaspoon; for a spicier kick, I recommend adding up to one tablespoon. This way, you can cater the dish to your taste preferences without altering the fundamental flavors.
• Optimize chicken cuts: I highly suggest using bone-in chicken pieces like thighs or legs, as they remain juicier and more flavorful during the long cooking process compared to breast fillets, which can dry out.
• Enhance the sauce consistency: To achieve a thicker sauce, I recommend mixing a tablespoon of cornstarch with an equal part of water and stirring it into the curry 30 minutes before the end of cooking. This will help thicken the sauce without altering the taste.
• Infuse more flavor: Consider marinating the chicken overnight in the fridge with the apricot nectar, curry powder, and a dash of salt. This not only enhances the flavors but also tenderizes the chicken, making it incredibly succulent.
• Freshen with herbs: Before serving, I love to sprinkle freshly chopped cilantro over the curry. It adds a burst of color and a fresh, herbal contrast to the warm, rich flavors of the curry.

Recipe Variations

• Swap the protein: If chicken isn’t your thing or you’re looking for a vegetarian option, replace it with cubed paneer or tofu. Make sure to adjust the cooking time accordingly — paneer and tofu require less cooking time and can be added towards the end of the cooking process.
• Change the fruit base: Experiment with different fruit nectars like peach or mango to vary the flavor profile. Each type of nectar brings a unique sweetness and tanginess, creating a delightful variation on the traditional apricot version.
• Add vegetables: To make this a more wholesome dish, I often add vegetables like bell peppers, carrots, and potatoes. Add these about two hours before the curry is done to ensure they cook through but remain firm.
• Introduce nuts: For added texture and richness, stir in a handful of crushed almonds or cashew nuts during the last hour of cooking. This addition is especially delightful if you enjoy a bit of crunch in your creamy curries.

What To Serve With Apricot Chicken Curry

Serve your Apricot Chicken Curry with fluffy basmati rice, naan bread for scooping, a cool cucumber raita to balance the heat, steamed green beans, and a tangy lemon pickle for a burst of flavor.

You can also pair it with roasted cauliflower or a fresh spinach salad with a light vinaigrette.

How To Store Leftover Apricot Chicken Curry

In The Fridge:

Store leftover Apricot Chicken Curry in an airtight container; it will keep well for up to 3 days. I suggest placing the container on the upper shelf of your refrigerator where the temperature is more consistent.

In The Freezer:

Apricot Chicken Curry can be frozen for longer storage. Freeze it in airtight containers or heavy-duty freezer bags for up to 3 months.

Label each container with the date to ensure you use it within an optimal period. Avoid freezing if the chicken was already frozen before cooking to maintain quality.

How To Reheat Leftover Apricot Chicken Curry

Reheat your leftover Apricot Chicken Curry gently over medium heat in a saucepan, stirring occasionally, until it is heated through. This usually takes about 10 minutes.

Avoid using high heat as it can dry out the chicken and make the sauce too thick.

Check out More Slow Cooker Recipes:

• Slow Cooker Beef Vindaloo
• Slow Cooker Chicken Curry Noodles
• Slow Cooker Mango Chicken Curry