Apricot Curry Chicken Recipe - Allrecipes.com
  • READY IN 1 hr

Apricot Curry Chicken

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Combine the white wine vinegar, sugar, apricots, coconut milk, onion, garlic, hot pepper sauce, Worcestershire sauce, cinnamon, red curry paste, mild curry paste, and coconut into a saucepan over medium heat; bring to a boil, stirring constantly. Reduce heat to a simmer and cook until the onion is translucent and the apricots are soft, about 10 minutes.
  2. Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth. Pour the blended sauce back into the saucepan, and bring to a simmer over medium-low heat. (You can also use a stick blender and puree the sauce right in the cooking pot.)
  3. Stir the chicken meat into the simmering sauce and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
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Reviews More Reviews

Aug 04, 2010

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.

 
Jul 17, 2012

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

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Nutrition

  • Calories
  • 540 kcal
  • 27%
  • Carbohydrates
  • 41.1 g
  • 13%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 32.1 g
  • 49%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 28.3 g
  • 57%
  • Sodium
  • 859 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

MJWoodsPhx
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