Wash and peel the spring onions and cut into small pieces. Peel ginger and finely chop/grate.
Wash fillets, pat dry and season with salt, pepper and 1 tsp curry. Heat oil, sear fillets for 2 minutes on each side, then transfer to an ovenproof dish. Sauté ginger, scallions and pressed garlic in the drippings, add remaining curry and coconut milk and bring to a boil, season with salt and pepper.
Pour the sauce over the chicken fillets in the dish.
Cook on the 2nd rack from the bottom at 200 degrees for about 20 minutes. After 10 minutes add the apricots
