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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.)

  • 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.

Nutrition Facts

540 calories; 32.1 g total fat; 61 mg cholesterol; 859 mg sodium. 41.1 g carbohydrates; 28.3 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/17/2012
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. Read More
(1)

Most helpful critical review

Rating: 2 stars
08/04/2010
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. Read More
(8)
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/17/2012
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. Read More
(1)
Rating: 2 stars
08/04/2010
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. Read More
(8)
Rating: 4 stars
07/17/2012
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. Read More
(1)
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Rating: 4 stars
09/06/2016
I made this recipe to get rid of my apricot preserves. I thought it was delicious and flavourful served it over saffron rice with a side of red lentil Dahl. That being said I made a few substitutions:I cut the recipe in half used 1-1/2 cups of homemade apricot preserves and a 1/2 cup of ED Smith Apricot - Triple Fruits jam I had in the fridge. I also ran out of onions and subbed in 1/4 cup of dried minced onion and I skipped the Thai chilli paste since I didn't have any. I used my Patak's hot curry paste and Red Hot cayenne pepper sauce but felt it could have been hotter Read More