- 1/4 cup white wine vinegar
- 1/4 cup white sugar
- 3 1/2 cups fresh apricots, pitted and halved
- 1 (14 ounce) can coconut milk
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 1 tablespoon cayenne pepper hot sauce
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon ground cinnamon
- 1 teaspoon red curry paste (such as Thai Kitchen®)
- 1/2 (10 ounce) jar mild curry paste (such as Patak's®)
- 1/2 cup flaked coconut
- 4 skinless, boneless chicken breast halves
- 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.
06/04/2019
recipepes.com
apricot curry chicken, recipe
PT15M
PT1H
5
455 calories
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