Curry Chicken Celebration

READY IN: 35mins
Recipe by WI Cheesehead

This is made with canned apricots. Don't let that scare you away. It is delicious! My DH (who hates fruit in main dishes) likes this dish. Oh well! I've never added the dried, chopped apricots and it tastes just fine.

Top Review by 3KillerBs

A delicious, mild curry that everyone on the family enjoyed. I had to double the recipe due to my family size and make a few adaptations -- substituted chicken thighs for breasts, regular mayo for light and regular sour cream for light because the light versions have too much carbs for diabetic DH. Also, since we're not big fans of hot mayonaise we only used half of that. The consensus was that it was too mild and needed a good deal more curry. In DH's words, "It just didn't have the zing my nose thought it would have." Next time we'll try that because there will be a next time for sure. Also, because I doubled the liquid for poaching the chicken it took forever to reduce the liquid. I think I'll have to cut back on that or maybe just make the sauce and add leftover, cooked chicken or turkey. An idea for you ... When putting away the leftovers it struck me -- if only I had a cooked butternut squash to add to the sauce to make soup! I suppose a can of pumpkin would work.

Ingredients Nutrition


  1. Gently poach the chicken in a covered heavy bottomed pan in the liquid for about 10 minutes. Remove and let rest.
  2. Add the onions and oil to the pan and increase the heat to medium. The pan will sizzle as the liquid reduces and the onions saute. (This may take awhile.) Stir in the curry powder and drained, canned apricots. It will form a thick paste.
  3. Cool a little and then use a blender to puree the apricots with the mayo and sour cream to yield a creamy, vibrant yellow sauce.
  4. Slice the reserved chicken and add to the sauce (in a serving bowl), then finish by adding chopped dried apricots.

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