Apricot-Glazed Chicken Curry

First, preheat your oven to 350 degrees Fahrenheit (or 175 degrees Celsius if you prefer metric). Next, sprinkle some salt and pepper over the chicken to give it a flavorful start.

Next, heat up some oil in a large cast iron skillet over medium heat. Add minced garlic and a pinch of red pepper flakes, then stir constantly until the garlic is soft and aromatic, taking about 1 to 2 minutes. Now, carefully add the chicken to the skillet and cook for around 3 minutes on each side until it's nicely browned.

Then, transfer the skillet to your preheated oven and bake until the chicken is cooked through - you'll know it's done when there's no pink color left at the bone and the juices run clear, taking about 7 to 10 minutes. To check if it's cooked correctly, insert an instant-read thermometer into the chicken near the bone and see if it reads 165 degrees Fahrenheit (or 74 degrees Celsius).

Now, bring the apricot nectar to a boil in a large pot over medium-high heat. Once it's boiling, reduce the heat to medium-low and mix some water with cornstarch in a small bowl. Stir this mixture into the apricot nectar, followed by some curry powder and diced apricots. Add the cooked chicken to this mixture.

After that, place the cast iron skillet with all the juicy chicken drippings back over medium heat. Add sliced carrots, onions, bell peppers, and chile peppers to the skillet and cook for about 5 minutes until the onions are translucent. Pour the chicken and apricot sauce into the skillet, cover it, and let it simmer until all the vegetables are tender - about 10 minutes. Season with some salt and pepper to taste, then stir in water chestnuts just before serving.