Chicken and Apricot Curry Recipe


1 teaspoon whole cardamom pods - lightly crushed

1 teaspoon coriander seeds 

1 teaspoon cumin seeds 

2 tablespoons Hawkshead Relish Hot Garlic Pickle 

1 teaspoon Rice Bran Oil 

6 chicken thighs - skinned and boned

1 large onion - sliced

1 tin of chopped tomatoes 

1 red chili - finely chopped

1 tablespoon white wine or rice vinegar 

8-10 dried apricots - quartered

to serve

Fresh Coriander 

Crispy onions 

Nigella seeds 

Warm flatbread 


frying pan large enough to fit the chicken

food processor or mortar and pestle, 


Chicken and Apricot Curry Recipe

Recipe adapted from the book, Embellish with Relish by Maria Whitehead MBE

Chicken & Apricot Curry Recipe

a Hawkshead Relish Recipe

Serves 4
preparation time: 15 minutes. Cooking time: 40 minutes

This is a straightforward and easy to do recipe. A little spice toasting fun, a few minutes on the stove, and your done! It's the Hot Garlic Pickle that really makes this recipe shine.

#1: Toast cardamom pods by placing them with the coriander and cumin seeds in a dry frying pan on a medium heat. When they start to color and release their oils and fragrance, take them off the heat.

#2: Blend the Hot Garlic Pickle into a paste in a food processor, or by using a mortar and pestle.

#3: Add the warmed spices to the paste and combine.

#4: Put the rice bran oil in a large frying pan and add the garlic/spice puree.

#5: Heat until hot, but be careful not to let it burn! Add the chicken and turn to coat the pieces well.

#6: Add the onion and then the tomatoes, chili, and a splash of vinegar.

#7: Reduce the heat and simmer for 20 to 30 minutes, or until the chicken is cooked through.

#8: Add the apricots, and if needed a splash of water if it looks too dry, and cook for another 5 minutes.

Notes: Taste and add more chili if you want more heat.

#9: Top with freshly chopped coriander leaves, crispy onions and nigella seeds. Serve with freshly warmed flatbreads.