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Butternut Apricot Chicken Noodle Curry

Butternut Apricot Chicken Noodle Curry

Dried apricots brighten up this creamy curry dish.

Ready in: 60 minutes

Serves: 8

Complexity: very-easy

kcal: 703

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250 g package rice noodles
1 kg boneless, skinless chicken thighs, chopped
1 tbsp rice bran oil
1 small onion, chopped
3 garlic cloves, sliced
2 tsp curry powder
1½ tsp chilli powder
¼ tsp ground cinnamon
8 cups chicken stock
950 g can chickpeas, rinsed
½ cup chopped dried apricots
500 g cubed butternut squash
1 cup coconut milk
1 tbsp fresh lime juice
3 spring onions, sliced
fresh coriander, for serving


Cook noodles according to package directions.
Meanwhile, season chicken with SIDS SALT & PEPPER. Heat oil in a large pot or Dutch oven over medium-high heat. Add chicken, onion and garlic. Cook, stirring occasionally, until browned, 7-9 minutes. Stir in curry ­powder, chilli powder, and cinnamon. Cook, stirring constantly, until fragrant, about 1 minute. Add chicken stock, chickpeas and apricots then bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 20 ­minutes. Add butternut squash then cook until ­tender and soup has thickened slightly, 8-10 minutes.
Add coconut milk and cook until warm, 2-3 minutes. Remove from heat and stir in lime juice and spring onions. Season with SIDS SALT & PEPPER.
Divide noodles among serving bowls and top with soup. Garnish with coriander.