Apricot Curry Chicken

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.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 540 Calories

Ingredients

• ¼ cup white sugar
• ½ cup flaked coconut
• ¼ teaspoon ground cinnamon
• 1 (14 ounce) can coconut milk
• 4 skinless, boneless chicken breast halves
• ½ cup chopped onion
• 1 teaspoon minced garlic
• 1 tablespoon Worcestershire sauce
• ¼ cup white wine vinegar
• 1 teaspoon red curry paste (such as Thai Kitchen®)
• 3 ½ cups fresh apricots, pitted and halved
• 1 tablespoon cayenne pepper hot sauce
• ½ (10 ounce) jar mild curry paste (such as Patak's®)

Recipe Instructions

Step 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.

Step 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.)

Step 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.