Apricot Curry Chicken
Ingredients1 h servings 540 cals
- 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.
- 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.
Per Serving: 540 calories; 32.1 g fat; 41.1 g carbohydrates; 28.3 g protein; 61 mg cholesterol; 859 mg sodium. Full nutrition
ReviewsRead all reviews 3
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 writte...
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 a...