Hang tight!
"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." — MJWoodsPhx
Watch video tips and tricks
1/4 cup white wine vinegar
1/4 cup white sugar
3 1/2 cups fresh apricots, pitted and halved
1 (14 ounce) can coconut milk
1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon cayenne pepper hot sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon ground cinnamon
1 teaspoon red curry paste (such as Thai Kitchen®)
1/2 (10 ounce) jar mild curry paste (such as Patak's®)
1/2 cup flaked coconut
4 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.
2 Ratings
* 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: 540 Calories from Fat: 289
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.
