"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
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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
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