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Creamy, cozy, and bursting with summer flavor—this Apricot Curry Chicken is a game-changer for your weeknight dinner lineup. Whether you use the Slow Cooker or Instant Pot, it’s a no-fuss recipe that delivers bold flavor with minimal effort.
Summer is in full swing, and that means I’m making the most of seasonal fruits—not just in smoothies or salads, but in savory dinners that surprise and satisfy. This Apricot Curry Chicken is one of my favorite warm-weather meals because it’s light, vibrant, and packed with nutrients… not to mention it cooks itself while I’m out at the pool with my kids!
Think creamy coconut curry with the tangy-sweet pop of dried apricots, fresh herbs, and crunchy pistachios. It’s a little exotic, a little earthy, and 100% family-approved. It’s one of the good Instant Pot recipes that’s super easy and always a hit.
Why You’ll Love This Apricot Curry Chicken
Slow Cooker or Instant Pot Friendly – No need to turn on the oven when it’s blazing hot out. Set it and forget it!
Minimal Prep – Less than 10 minutes to blend a flavor-packed sauce.
Unique Flavor Combo – Dried apricots + green curry + coconut milk + pistachios = pure magic.
Nutritious & Balanced – Protein from chicken, healthy fats from coconut milk and pistachios, and antioxidant-rich dried fruit.
Kid-Friendly – Mild heat and natural sweetness make this a winner with even picky eaters.
The Secret Sauce: What Makes This Recipe Special
Instead of just using curry powder or paste, this recipe layers both green curry paste and curry powder for deep, complex flavor. The addition of apple cider vinegar gives the sauce a subtle tang that balances the sweet apricots and creamy coconut milk. Toss in fresh basil or cilantro and chopped pistachios at the end for bright color and the perfect crunch. Use unsweetened dried apricots for a more natural flavor and better texture.
Tips for making Apricot Curry Chicken
This recipe comes together so easily with just a few steps!
- Start by blending a super simple sauce in your food processor or blender: apricots, garlic, ginger, curry paste, curry powder, coconut milk, vinegar, and chicken stock.
- Pour the sauce on top of your chicken in the slow cooker or Instant Pot. Cover and let your slow cooker or Instant Pot do all the work!
- When finished cooking, pour in remaining coconut milk and top with dried apricots, fresh basil or cilantro, and pistachios.
It’s just perfect you guys! And when it’s too hot to heat up your skillet or oven, you can always trust the slow cooker to help you out in the summer.
How to Serve It:
- Over Nutritious Cilantro-Lime Cauliflower Rice or Coconut Lime Cauliflower Rice for a low-carb option or if you’re short on time, check out my 10-Minute Easy Rice Hack to whip up plain rice in no time!
- With a side of roasted veggies or Cucumber and Tomato Summer Salad
- Packed up for a poolside dinner or summer picnic!
Meal Prep Friendly: Leftovers taste even better the next day and are perfect for on-the-go meals (trust me, they’ll make you the envy of any concession stand!).
Slow Cooker Apricot Curry Chicken
Ingredients
- 1.5 – 2 lbs chicken breast
- 1/2 large white onion, or 1 small white onion, chopped
- 2 tsp fresh ginger, minced
- 3 cloves garlic, minced
- 2 apricots, deseeded and cut (or use 1/2 cup apricot preserves off season)*
- 1 tbsp green curry paste
- 1 tbsp curry spice
- 1 can full fat coconut milk
- 1 tbsp apple cider vinegar, or white vinegar
- 1/2 cup chicken stock
- 1 tbsp arrowroot powder or cornstarch
- 3/4 cup chopped dried apricots
- 1/2 cup pistachios
- Fresh basil for garnish
Instructions
For the Slow Cooker:
- Begin by placing your chicken breast at the bottom of your slow cooker. Top with chopped onion.
- In a food processor or blender, make your sauce: add garlic, ginger, apricots, curry paste, curry powder, 1/2 of the coconut milk, vinegar, and chicken stock. Blend for a few minutes until smooth. Pour on top of the chicken.
- Cook on low for at least 4 hours, but up to 6 hours or until chicken can easily be shredded with a fork. Add in the remaining coconut milk. If the sauce needs thickening, add 1 tbsp arrowroot or cornstarch to 1 tbsp water, then place inside slow cooker and cook for another 15 minutes.
- Serve over rice, or cauliflower rice. Top with dried apricots, pistachios, and basil.
For the Instant Pot:
- Begin by placing your chicken breast at the bottom of your Instant Pot. Top with chopped onion.
- In a food processor or blender, make your sauce: add garlic, ginger, apricots, curry paste, curry powder, 1/2 of the coconut milk, vinegar, and chicken stock. Blend for a few minutes until smooth. Pour on top of the chicken.
- Secure the lid. Select the manual function and cook on high pressure for 8 mins.
- Use a quick release, and open the lid. Add in the remaining coconut milk. If the sauce needs thickening, add 1 tbsp arrowroot or cornstarch to 1 tbsp water. Select the cancel function and let sit for a few minutes before serving.
- Serve over rice, or cauliflower rice. Top with dried apricots, pistachios, and basil.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has been a family favorite for a loooong time. It’s my go-to dinner to bring over to new moms and families because it keeps in the freezer so well. Thank you!
Love this!!!
The only change I made was that I added a bottom crust and used homemade chicken stock as that’s what I had on hand.
Visit us for wings: https://www.beckandbulow.com
Just made this for dinner in my insta-pot. I made it with apricot peach jam (was a tad on the sweeter side, but the spice helped balance it a bit) served over rice and topped with cilantro…very tastey
This is amazing and now rivals your Mango Chipotle Chicken as my family’s favorite chicken recipe! Made exactly as directed using apricot preserves. Completely delicious and freezes/thaws with no problems. Making another batch to freeze today!
Wonder how would this dish work using Jackfruit for Vegans
I haven’t tried, but I think it would work great!
Amy this recipe looks amazing. What is your favorite brand of green curry paste?