Recipe by MJWoodsPhx
"A wonderful curry dish made from a base of fresh apricots. Not too spicy, not too mild. Serve over hot cooked jasmine or Basmati rice."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
white wine vinegar
3 1/2 cups
fresh apricots, pitted and halved
1 (14 ounce) can
cayenne pepper hot sauce
red curry paste (such as Thai Kitchen®)
1/2 (10 ounce) jar
mild curry paste (such as Patak's®)
skinless, boneless chicken breast halves
I made this recipe exactly as directed, but, it lacks a lot. Not sure exactly what, but I'd suggest some cumin, more onion, tablespoon or so of fish sauce, fewer apricots...... But, as written, not worth the effort.
I thought this had loads of flavour. It was delicious. I will make it again. I did a couple of things differently, I sauteed the onion and garlic first and then added all the other ingredients and added a little salt and pepper.
* Percent Daily Values are based on a 2,000 calorie diet.
Apricot Curry Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 289
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Chicken breasts simmer in a spicy tomato and yogurt sauce.
Make a sensational Indian curry that’s both creamy and spicy.
What's cooking in Pearland, Texas? A sweet-and-savory fusion dish.