Chicken Apricot Curry

SERVES: 6 | PREP TIME: 10 minutes | COOK TIME: 20 minutes


1 tablespoon coconut oil

3 cloves garlic, minced

2 (14-ounce/415-ml) cans full-fat coconut milk

1 teaspoon grated fresh ginger

2 tablespoons curry powder

1 tablespoon ground cumin

2 teaspoons ground coriander

1 teaspoon red pepper flakes

½ teaspoon ground cinnamon

½ teaspoon garam masala

pinch of coarse sea salt

pinch of freshly ground black pepper

1 large head cauliflower (about 2¼ pounds/1 kg), cut into small florets

1 red onion, diced

1½ pounds (680 grams) skinless, boneless chicken breast, cubed

1 cup (120 grams) dried apricots, roughly chopped

leaves from 1 or 2 sprigs fresh cilantro, for garnish


  1. Heat the coconut oil in a Dutch oven or medium stockpot over medium heat. Add the garlic and sauté just until fragrant, about 5 minutes.
  2. Add the coconut milk, ginger, spices, salt, and pepper. Let simmer for 3 minutes.
  3. Add the cauliflower and red onion. Cover and let simmer for 5 minutes.
  4. Add the cubed chicken and apricots. Cover and let simmer on low for no more than 10 minutes, or until the cauliflower is fork-tender and the chicken is cooked through. Top each serving with cilantro leaves.