Evin’s Indian Apricot Chicken

I added small amounts of firm tofu, mushroom, yellow and orange pepper. Definitely, a sweet and sour component to recipe. I added some cornstarch to thicken the sauce.

Followed the recipe exactly. Was delicious served over steamed rice.

It was tasty, but I probably won’t make it again. A caveat: I did not get much brown bits and the sauce remained thin even with just the original cup of broth, so I added a little cornstarch. I used low-sugar apricot preserves. The spiciness with the called-for amount of hot sauce is medium-mild. Half is very mild. Marinating the chicken first or adding some apricot chutney may improve the recipe.

Thanks for sharing this recipe. It has become one of our favorite chicken dishes, alongside basmati rice. If we’re out of apricot simply fruit preserves, (which we like best), I’ll use mango or peach preserves or orange marmalade. We get our garam masala from Penzey’s and keep it on hand. The blend of sweet, sour, and savory is superb!

Thanks for sharing this recipe. It has become one of our favorite chicken dishes, alongside basmati rice. If we’re out of apricot simply fruit preserves, (which we like best), I’ll use mango or peach preserves or orange marmalade. We get our garam masala from Penzey’s and keep it on hand. The blend of sweet, sour, and savory is superb!

Surprisingly underwhelming.

This was so easy to make and delicious; it got rave reviews (and a recipe request) from us and our guests. I used apple cider vinegar (didn’t have white on hand), added a bit of cornstarch (to thicken slightly) and a bag of thawed frozen broccoli for the last couple minutes, and served over basmati rice. It was great as it was, and I suspect it would still have been great even without my additions. This one will definitely be made many more times in the future. Thank you for this great recipe!!

I halved this recipe. I used red onion instead of yellow and chili garlic paste instead of tobasco, because that’s what I had on hand. I thickened the sauce with cornstarch so I got the consistency of a sweet and sour sauce. It was tasty and easy!

This was tangy and had an original flavor profile. I used canned apricots that I blended into a sauce so it was as sweet as with the preserves. However I think the preserves really add a sweetness and thickness to the sauce that I might consider next time.

All I can say is WOW!! The taste was awesome. The ingredients blended perfectly as written. I added about a 1/2 cup of canned diced mango after turning off the heat. The lime zest really works well with this dish. My liquid was not thickening so I cheated with corn starch. I already had made the garam masala using an Allrecipe version, so prep took minimal time. I will most definitely make this dish again!

This dish was amazing! My daughter, who doesn’t like anything that’s not pizza or pasta, even asked me to make it again. I made it almost exactly as instructed, but I made it even easier by not bothering to remove the chicken and make the sauce separately. I just browned the chicken and put the stock and apricot preserves right in the same pan. I always double the recipe so we have left overs. I also used Earth Balance Vegan Butter (Soy Free) instead of real butter. Thank you for what has become a staple in our house!

Too sweet, but worth trying again with less honey and unsweetened preserves.

Out of apricot preserves? Use peach instead, it’s just as yummy.

This dish was good with the following changes. I added red and green bell peppers along with the onions. I didn’t have any tabasco sauce, so instead I used a whole scotch bonnet seasoning pepper, which flavored the dish very nicely without making it peppery. I used white wine in place of chicken stock, because that was all I had on hand. It was served with white rice and a fresh kale salad. It was delicious, and I will make it again.

Delicious, even my young kids loved it with the spice! Great family recipe.

I’ve made this many times, and want to share a few tips with people who want less sugar in their diet. I for one can’t handle large amounts of it at all. I’m happy to say this recipe works perfectly with no-sugar-added apricot preserves or with Splenda-sweetened preserves. I now cook it always with the Splenda apricot preserves, which I find easily online. If you do this, the sauce does not thicken up as much as something with real sugar, so just thicken with 1 T of corn starch. Works great. I also stir in 1 teaspoon of Splenda Brown Sugar blend at the same time as the preserves, to enhance the sweetness while still keeping the sugar levels extremely low. It is really delicious and my husband can’t tell it’s no made with real sugar. The final result is sweet and tangy, just as it should be. I also find that I can reduce the butter to just 1 teaspoon and it still serves the purpose of mellowing the flavors. This makes it much healthier. I once used grated lemon peel instead of lime, because I had no lime, and I can tell you that lime is better. Do use closer to 2 lbs of chicken if you want 4 servings. There is a lot of sauce and the 1 lb of chicken is not enough at all for one serving. My husband and I use 2 lbs of chicken, eat two portions for dinner and the remaining two portions for lunch the next day. It reheats beautifully. I make this once a week.

Yum, yum! Score, the fellas in the family loved it, too! I like it because it doesn’t use flour to thicken it. However, it would be a good idea to allow the sauce to reduce by half before adding the chicken back to the pan, and I only used 1 cup of chicken stock. I used blsl chicken breasts instead of the higher priced tenders. Will definitely repeat. Thanks, MomZilla!

4 stars since I tweaked it a bit. Used fresh garlic instead of powder and halved the hot sauce. Also used apple cider vinegar. Otherwise made as directed. Very, very good result. Perfect balance of sweet and sour. Next time I’ll add some curry powder and ground cumin for more of what (I think) would be a taste if India. Served with basmati rice and steamed zukes.

Pretty tasty, not very Indian flavored though. Seems like a very Americanized recipe.

This is delicious. I usually don’t add the full 1 cup of stock at first. Also, I add a bit of corn starch since I prefer a slightly thicker sauce. We serve this with na’an bread (found at our grocery store) and rice. We have a local Indian restaurant that sells the Garam Masala, and its much less expensive than some of our specialty food stores.

Very easy to make. My husband loved it, but my son thought it was a bit too sweet. Maybe my preserves are sweeter than most. Next time I will cut on the preserves or maybe increase the vinegar. I could see making this with ground chicken and all the spices in a cocktail chicken ball and serving with the sauce as an appetizer. Not sure if I would put the onion in the sauce or the chickenball .Thanks for sharing.