Pakistani · intermediate
Hunza Valley Apricot And Chicken Curry
A fragrant Northern Pakistani braised chicken dish featuring dried apricots, toasted cumin, garlic, and fresh mint, balanced with aromatic spices.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a large deep skillet or Dutch oven over medium-high heat.
- 02
Add sliced onion and saute for 6 to 8 minutes until light golden brown.
- 03
Stir in minced garlic and ginger, cooking for 1 minute until fragrant.
- 04
Add chicken pieces, cumin, coriander, turmeric, and 1 teaspoon of fine salt, searing the chicken for 5 minutes until lightly browned.
- 05
Pour in 240 ml of warm water and the halved dried apricots, stirring well to scrape up any browned bits from the pan bottom.
- 06
Reduce heat to low, cover tightly with a lid, and simmer gently for 15 minutes until chicken is tender and apricots are soft.
- 07
Uncover and simmer for an additional 3 to 5 minutes to thicken the gravy to a rich consistency.
- 08
Remove from heat, stir in fresh chopped mint, and serve warm with naan or steamed basmati rice.
A LITTLE KITCHEN KNOW-HOW
Fruit-Infused Braising
Simmering meat slowly with dried fruits in a covered pot allows natural fruit sugars to melt into the warm savory spice paste.
Notes from the kitchen
- Soak dried apricots in warm water for 10 minutes prior to cooking if they are very firm.
- Keep the skillet tightly covered during simmer to allow steam to break down the fruit preserves into the gravy.
- Original home-cooking adaptation inspired by Pakistani; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
