I found this apricot curry chicken recipe in an old cookbook from an antique store, and my first instinct was that it seemed too easy to actually be good. But bone-in chicken thighs seared in garlic-infused olive oil, then baked in a sauce of apricot preserves, curry powder, and cumin? That sauce melts into the pan drippings and turns into something sweet, warmly spiced, and genuinely impressive. It tastes like you worked way harder than you did. My favorite kind of recipe.
The original recipe used bone-in chicken breasts, but I switched to bone-in thighs because they stay juicy and soak up the sauce in a way breasts just don't. I added cumin and a handful of fresh cilantro at the end for brightness. For the apricot preserves, skip anything with high fructose corn syrup. Bonne Maman is my favorite - I am a sucker for that red and white plaid lid.
If you'd rather let your slow cooker do the work, I've got a version with boneless chicken breasts that's great over rice with fresh pineapple and broccoli. And if you love easy skillet-to-oven chicken dinners, my Low FODMAP Lemon Chicken is another weeknight staple worth adding to the rotation.
Jump to:
- Why You'll Love This Recipe
- What You'll Need
- Choosing Your Curry Powder
- Step-By-Step Instructions
- Slow Cooker Instructions
- Get Dinner On The Table Now
- Meal Prep Ahead
- Tips and Tricks
- Ingredient Swaps
- Special Diet Variations
- Storing and Reheating
- Low FODMAP Notes
- FAQs
- What To Serve With Apricot Curry Chicken
- More Loveable Chicken Recipes
- Love This Recipe?
- Recipe
Why You'll Love This Recipe
- Sweet, savory, and just a little warm from the curry - it works
- One pan dinner with minimal cleanup
- Two ways to make it: oven or slow cooker
- Gluten free, dairy free, and low FODMAP
- Family-friendly with easy heat adjustments
What You'll Need
- Garlic Infused Olive Oil - Adds savory depth without any actual garlic. Great for folks following a low FODMAP diet.
- Bone-In, Skin-On Chicken Thighs - The best cut for this recipe. They stay juicy in the oven and hold up well in the sauce. Try to grab similar-sized pieces for even cooking.
- Apricot Preserves - The star of the sauce. Look for a brand with minimal ingredients and no high fructose corn syrup. I love Bonne Maman. It melts down into the most beautiful glaze.
- Curry Powder - Adds warmth and depth without being overpowering. More on how to pick the right one below.
- Ground Cumin - Brings an earthy, warm note that pairs so well with the sweetness of the apricots.
- Red Pepper Flakes - Just a little heat to balance the sweetness. Skip or reduce if you're cooking for spice-sensitive folks.
- Fresh Cilantro - Added at the end for freshness and a pop of color. If cilantro tastes like soap to you (you know who you are), skip it or use fresh parsley instead.
See the recipe card for the exact measurements and complete instructions.
Choosing Your Curry Powder
Curry powder is one of those spices that can totally change the vibe of a dish depending on which one you grab off the shelf. Not all curry powders are the same, and for this apricot glazed chicken, picking the right one makes a difference.
Mild Curry Powder - This is the best choice for families with picky eaters or anyone who is heat-sensitive. You get all that warm, earthy curry flavor without any burn. This is what I use, and honestly, nobody at my table ever misses the heat.
Medium Curry Powder - A little more kick, but still totally manageable for most folks. Good if your crew likes a bit of warmth in their food but isn't reaching for the hot sauce at every meal.
Hot Curry Powder - This one means business. If your family loves spice and tolerates it well, go for it. Just know that combined with the red pepper flakes, this dish will have some real heat - and it is WAY BEYOND Minnesota-approved spice levels.
A quick tip for folks on a low FODMAP diet: read the label before you buy. Some curry powder blends sneak in garlic powder or onion powder, which are high FODMAP ingredients. Look for a blend that lists individual spices like turmeric, cumin, coriander, and fenugreek. Those are all low FODMAP and give you that classic curry flavor you're looking for.
Step-By-Step Instructions
Step 1: Sear the Chicken
Preheat the oven to 400 degrees F. Using kitchen shears, trim any excess skin from the chicken thighs, leaving enough to cover the meat. This reduces the amount of grease in the sauce. Season with salt and ground black pepper.
Heat the garlic infused olive oil in an oven-safe skillet over medium heat. Place the chicken thighs skin side down and cook for 5-8 minutes until golden brown. Flip and cook for another 3-5 minutes. Remove the chicken to a plate and turn off the heat. Use a paper towel to soak up the excess grease from the skillet.
Step 2: Build the Sauce
Add the apricot preserves, curry powder, ground cumin, and red pepper flakes directly to the same skillet. Stir until everything melts together and is fully combined.
Nestle the chicken thighs back into the sauce, skin side up. Spoon a bit of sauce over each piece.
Step 3: Bake
Bake for 40-45 minutes or until the chicken reaches an internal temperature of 185 degrees F and the juices run clear. Chicken is technically done at 165 degrees F, but the longer cook time gives you the most tender, fall-off-the-bone result.
Step 4: Rest and Serve
Let the chicken rest for 5 minutes after coming out of the oven. This thickens the sauce. Top with fresh chopped cilantro and serve. Tie a kitchen towel on the skillet handle to remind yourself it is HOT!
Slow Cooker Instructions
Not feeling the oven tonight? The slow cooker version is totally hands-off and just as good. This is also where boneless chicken shines - so if you have a sister like mine who absolutely refuses to eat anything with a bone still attached to it, this is her version. She knows who she is.
Choose Your Chicken:
- Chicken Breasts - Hold up well and shred beautifully for a rice bowl situation
- Boneless, Skinless Chicken Thighs - Richer, juicier, and soak up the apricot sauce even better than breasts do
Either cut works great. Pick what you have or prefer.
To Cook:
- Combine the apricot sauce ingredients and pour into the slow cooker
- Add the chicken and spoon the sauce over each piece
- Cook on low for 3-4 hours or until the chicken reaches an internal temperature of 165 degrees F
To Finish:
- Remove the chicken and cover with aluminum foil to rest
- Remove 1 cup of apricot sauce from the crock pot, add 2 tablespoons of cornstarch, and whisk until completely smooth with no lumps
- Pour that mixture back into the remaining sauce and stir to combine
- Turn the slow cooker to high and cook for 15 minutes to thicken the sauce
- While the sauce thickens, shred the chicken using two forks or a hand mixer
- Return the shredded chicken to the crock pot and stir to coat every piece
- Let it soak for a few minutes before serving - this is where all the flavor really gets in there
- Serve over rice with fresh pineapple, broccoli, and strips of red bell pepper
This one is great for nights when dinner needs to take care of itself. My Low FODMAP Chicken Fajitas work the same way - a handful of simple ingredients, big flavor, and barely any hands-on time.
Get Dinner On The Table Now
Ok, ok - I know some of you don't want to sear the chicken because you just need dinner done, like yesterday. So I tried it without the sear. Not as pretty, but it worked. Ask me how I know this was tested on a Tuesday.
Here is the shortcut method:
Step 1: Mix the apricot sauce ingredients together in a bowl.
Step 2: Grease an 8x8-inch or 2-quart baking dish. Pour in the sauce and nestle the chicken thighs right in from the package.
Step 3: Spoon a bit of sauce over each chicken thigh.
Step 4: Spray the chicken thighs with a bit of oil. An oil mister filled with avocado oil works great, or cooking spray is totally fine.
Step 5: Bake until the internal temperature reaches 185 degrees F.
Step 6: Skip the chopped cilantro because we don't have time for pretty garnishes.
Meal Prep Ahead
This recipe is a great one to get ahead of. Here is how to make it work for your week:
Trim and season the chicken in advance. Do the prep work the night before - trim the skin and store it in an airtight container in the refrigerator. When you're ready to cook, you're already halfway there.
Mix the sauce ahead. Stir together the apricot preserves, curry powder, cumin, and red pepper flakes and store it in a jar in the refrigerator for up to 3 days. Give it a stir before using.
Make a double batch. Same number of dishes, two dinners. Freeze the second batch of fully cooked and cooled chicken in a freezer-friendly container for up to 4 months. Defrost in the refrigerator overnight before reheating. This one reheats really well.
Tips and Tricks
Don't skip the sear. That golden skin adds color and flavor to the sauce. It is worth the extra 10 minutes, every time.
Grab similar-sized thighs. They cook more evenly together, which means no guessing if one piece is done while another needs more time.
No oven-safe skillet? Place the seared chicken thighs and sauce into a baking dish. Works just fine.
Double the sauce. Make a double batch of the apricot mixture. Use half for cooking and reduce the other half in a small saucepan on the side. Pour it over rice. You are welcome.
Let it rest. Five minutes is all it takes for the sauce to thicken up after the oven. Don't rush it.
Ingredient Swaps
Chicken Thighs - Boneless, skinless thighs work in the oven too. Skip the searing step, build the apricot sauce in the baking dish first, and nestle the chicken right into it.
Apricot Preserves - Peach preserves are the closest swap and give you a very similar sweet, fruity result. Mango chutney is a fun option if you want to lean more tropical.
Red Pepper Flakes - Skip them for a mild version, or swap in a pinch of smoked paprika for warmth without the heat.
Cilantro - Fresh parsley works just as well as a finishing herb if cilantro tastes like soap to you... I'm so sorry.
Special Diet Variations
Gluten Free Apricot Chicken: This recipe is naturally gluten free. Double check your apricot preserves and curry powder labels for any hidden gluten.
Dairy Free Apricot Chicken: Already dairy free. No swaps needed.
Low FODMAP Apricot Chicken: Use garlic infused olive oil and choose a curry powder without garlic powder or onion powder listed in the ingredients. Apricot preserves are low FODMAP in reasonable serving sizes. As always, follow your gut and adjust based on your own tolerance.
Folks managing a low FODMAP diet know how hard it is to find chicken recipes that actually have flavor. I have a whole collection of low FODMAP chicken recipes that prove safe and delicious absolutely go together.
Storing and Reheating
Store: Keep leftover apricot curry chicken in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm in the microwave for 1-2 minutes. Add a small spoonful of water or chicken broth over the chicken before reheating to keep the sauce from drying out.
Freeze: Cool the chicken completely before freezing. Store in a freezer-friendly container for up to 4 months. Thaw overnight in the refrigerator before reheating.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Garlic Infused Olive Oil - All the garlic flavor, none of the FODMAPs. Safe at 1 tablespoon per meal.
- Bone-In Chicken Thighs - Plain, unseasoned chicken has no detectable FODMAPs.
- Apricot Preserves - Apricots are low FODMAP in small servings. The preserves are used as a sauce spread across multiple servings, keeping the per-serving amount in a reasonable range. Skip any that use high fructose corn syrup. Look for brands labeled natural or organic.
- Curry Powder - Safe at 1 teaspoon or 2 grams per meal. Choose a brand without garlic powder or onion powder in the ingredients.
- Ground Cumin - Safe at 1 teaspoon or 2 grams per meal.
- Red Pepper Flakes - Safe in small amounts at 1 teaspoon per meal.
- Fresh Cilantro - Safe at 1 cup per meal according to Monash University testing.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Yes! Boneless, skinless thighs work great in the oven. Just check for doneness a bit earlier since they cook faster without the bone. Pull them at 165 degrees F.
Look for a plain curry powder that lists individual spices without garlic powder or onion powder. Check the label carefully - many blends sneak those ingredients in. A mild option without either keeps this recipe low FODMAP and still has great flavor.
Yes! Peach preserves are the closest swap and taste wonderful.
Absolutely. Sear the chicken and mix the sauce up to a day in advance. Store separately in the refrigerator and assemble when you're ready to bake. See the Meal Prep Ahead section for more options.
It has a little warmth from the curry and red pepper flakes, but nothing too spicy. Use mild curry powder and reduce or skip the red pepper flakes for a completely mild version. My teens eat it without complaints, which says everything.
Creamy baked coconut rice is a natural match. Steamed green beans, broccoli, or roasted vegetables all work great. For the slow cooker version, a rice bowl with fresh pineapple and red bell pepper strips is really good.
What To Serve With Apricot Curry Chicken
Creamy baked coconut rice is the obvious move here and pairs perfectly with this chicken. For sides, steamed green beans, broccoli, or oven-roasted vegetables are all solid choices.
For a rice bowl situation, add fresh pineapple, broccoli florets, red bell pepper strips, and a drizzle of extra apricot sauce over the top. My Instant Pot Cilantro Lime Rice is a quick and easy side that works well with the fruity, savory flavors in this dish.
More Loveable Chicken Recipes
Love This Recipe?
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Recipe
Apricot Curry Chicken
Equipment
- Oven Safe Skillet
Ingredients
- 1 tablespoon garlic infused olive oil
- 2 pounds bone-in skin-on chicken thighs 5-6 pieces (Note 1)
- Kosher salt and ground black pepper to season chicken
- 13 ounces apricot preserves (Note 2)
- 1 teaspoon curry powder (Note 3)
- ½ teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- ¼ cup fresh cilantro chopped
Instructions
- Preheat the oven to 400 degrees F.
- Using kitchen shears, trim any excess skin from the chicken thighs, leaving enough to cover the meat. This reduces the amount of grease in the sauce. Season with salt and ground black pepper.
- Heat the garlic infused olive oil in an oven-safe skillet over medium heat. Place the chicken thighs skin side down and cook for 5-8 minutes until golden brown. Flip and cook for another 3-5 minutes. Remove the chicken to a plate and turn off the heat. Use a paper towel to soak up the excess grease from the skillet.
- Add the apricot preserves, curry powder, ground cumin, and red pepper flakes to the same skillet. Stir until everything melts together and is fully combined. Nestle the chicken thighs back into the sauce, skin side up. Spoon a bit of sauce over each piece.
- Bake for 40-45 minutes or until the chicken reaches an internal temperature of 185 degrees F and the juices run clear. Chicken is technically done at 165 degrees F, but the longer cook time gives you the most tender result.
- Let the chicken rest for 5 minutes after coming out of the oven. This allows the sauce to thicken. Top with fresh chopped cilantro and serve.
Notes
- Use 4 boneless, skinless chicken breasts or boneless, skinless chicken thighs in place of bone-in thighs
- Chicken breasts work great for shredding over rice bowls. Boneless thighs stay juicy and soak up the sauce beautifully - both are great options
- Combine the apricot sauce ingredients and pour into the slow cooker
- Add the chicken and spoon sauce over each piece
- Cook on low for 3-4 hours or until the chicken reaches an internal temperature of 165 degrees F
- Remove the chicken and cover with aluminum foil to rest
- Remove 1 cup of the apricot sauce from the crock pot. Add 2 tablespoons of cornstarch and whisk until completely smooth with no lumps. Pour this mixture back into the remaining apricot sauce and stir until combined
- Turn the slow cooker to high and cook for 15 minutes.
- While the sauce thickens, shred the chicken using two forks or a hand mixer.
- Return the shredded chicken to the crock pot and stir to coat every piece in the apricot sauce. Let it soak for a few minutes before serving
- Serve as a rice bowl with fresh pineapple, broccoli, and strips of red bell pepper
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