Ingredients and Weight:
- Boneless, skinless chicken legs: 8 (1.5 lbs)
- Olive oil: 2 tbsp
- Onion: 1 medium (8 oz), chopped
- Garlic: 3 cloves (1.5 tsp) minced
- Ginger: 1 tbsp minced
- Apricot preserves: 1 cup
- Curry powder: 2 tbsp
- Ground turmeric: 1 tsp
- Ground cumin: 1 tsp
- Salt and pepper: to taste
- Chicken broth: 2 cups
- Heavy cream: 1/2 cup
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Medium)
Preparation Method Steps:
- Season chicken legs with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Add chicken legs and cook until browned on all sides. Remove from pan.
- Sauté onion, garlic, and ginger in the same skillet until softened.
- Stir in apricot preserves, curry powder, turmeric, and cumin. Cook for 1 minute.
- Return chicken legs to the pan and add chicken broth. Bring to a simmer.
- Cover and cook for 25 minutes, or until chicken is tender.
- Stir in heavy cream and heat through.
Nutritional Information:
Calories: 410 per serving
Total Fat: 20g
Cholesterol: 120mg
Sodium: 900mg
Total Carbohydrates: 30g
Protein: 35g
Dish Characteristics:
- Rich and flavorful Indian-inspired curry.
- Balanced sweetness from apricot preserves.
- Creamy and slightly spicy.
User Comments:
- "This curry was divine! The apricot and curry flavors were perfect together."
- "The chicken was so tender and juicy. I couldn't stop eating it."
- "I would definitely recommend this dish to anyone who loves Indian food or just enjoys a delicious and satisfying meal."
Special Precautions and Tips:
- If you can't find apricot preserves, substitute another fruit preserve, such as peach or mango.
- Adjust the amount of curry powder and other spices to your taste preference.
- Serve with rice or other grains, and sprinkle with fresh cilantro for a pop of color and flavor.
