APRICOT CURRY SAUCE
Make and share this Apricot Curry Sauce recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 10m
Yield 2 1/3 cs.
Number Of Ingredients 4
Steps:
- Purée all of the ingredients for 3 minutes, or until smooth.
- Refrigerate overnight, and strain through a fine-mesh sieve.
- Refrigerate until ready to use or for up to 1 week.
APRICOT CURRY SAUCE
An all-purpose curry sauce is great for simmering shrimp or strips of chicken, pork or beef for a speedy meal. Or go meatless and simmer up your favourite veggies. I got this from a 2006 issue of Chatelaine, a Canadian magazine.Enjoy!
Provided by Nif_H
Categories Sauces
Time 45m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Lightly coat a large, wide saucepan with oil and set over medium heat. Add onions. Sprinkle with curry, garlic powder, chili powder and salt. Stir often until onions start to soften, 3 to 4 minutes.
- Add coconut milk, tomatoes and apricots. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom to flavour sauce.
- Bring to a boil over high heat, stirring often, then reduce heat to medium. Gently boil, uncovered and stirring occasionally, until sauce thickens, 15 to 20 minutes. Sauce should not boil rapidly, so you may have to reduce heat. Sauce will keep well, covered and refrigerated, up to 3 days or freeze up to 3 months.
- Defrost in the refrigerator overnight or in the microwave, then reheat. Or place in a saucepan with a little water to prevent burning and stir often over medium-low heat until hot. Add cooked or raw chicken pieces, meat, seafood or vegetables. Cover and cook over low heat, stirring often.
Nutrition Facts : Calories 267.4, Fat 21.8, SaturatedFat 18.9, Sodium 620.2, Carbohydrate 19.3, Fiber 3.7, Sugar 9.5, Protein 4.3
CHICKEN CURRY WITH DRIED APRICOTS
Steps:
- Heat vegetable oil in heavy large skillet over medium heat. Add chopped shallots and sauté until golden brown, about 5 minutes. Mix in red curry paste and fresh ginger and cook 1 minute. Add chicken tenders and sauté until cooked through, about 6 minutes. Using tongs, transfer chicken to bowl.
- Add unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to 2 1/4 cups, about 10 minutes. Mix in mango chutney and 1/2 cup cilantro. Return cooked chicken to skillet. Season to taste with salt and pepper. Stir to heat through. Sprinkle with remaining 1/4 cup cilantro. Serve over rice.
- *Available at Asian markets and in the Asian foods section of some supermarkets.
- **Available at Indian, Southeast Asian and Latin American markets and many supermarkets.
APRICOT CHICKEN CURRY
I love apricot juice as the base for this curry dish. Chicken drumsticks are an economical meat option, but any bone-in pieces would do. Hold back on the madras curry and peppers to keep this dish mild and flavorful; adjust upward if you enjoy a lot of heat! Over rice, this is a complete meal.
Provided by Katherine D
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 1h10m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
- Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
- Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
- Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.
Nutrition Facts : Calories 649.1 calories, Carbohydrate 75.3 g, Cholesterol 116.6 mg, Fat 23.1 g, Fiber 9.3 g, Protein 40.1 g, SaturatedFat 5.2 g, Sodium 167.8 mg, Sugar 58.6 g
CRISPY COCONUT CHICKEN WITH A APRICOT CURRY DIPPING SAUCE
This is a very quick and easy recipe to do and it tastes great, hardley any preparation time, not many ingredients and you can have it on the table in about 40 minutes. My son and hubby love this one as do I because I don't have to put much effort into it and we all want that during the week when we are busy. The dipping sauce also goes well with prawns, having said that it would also be great if you just wanted to make chicken tenders.
Provided by The Flying Chef
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine coconut, pepper and garlic in a bowl (Note: If your breasts are larger and you need to use 11/2 cups of coconut add more pepper and garlic powder.).
- Dust breasts in flour shake off excess, dip breast into egg and then into coconut press mixture firmly onto breast.
- Place breasts in a lightly oiled oven proof pan, drizzle melted butter over and bake in a preheated oven 180-190°C for 25-30 minutes or until chicken breasts are browned and cooked through, turn the pan once during cooking.
- Apricot Dipping Sauce.
- While the breasts are cooking combine all the sauce ingredients in a pan and heat and stir until well combined. You can leave the sauce on a low heat while the breasts finish cooking, just stir occasional. This also helps the curry flavour to come through.
- Serve with your favourite vegetables and fries or mash what ever you like.
BRAISED LAMB SHANKS WITH APRICOT CURRY SAUCE
Provided by Charlie Trotter
Categories dinner, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a blender, combine apricots, curry powder, vinegar, mustard and 1 cup water. Puree until smooth, about 3 minutes. Place lamb shanks in a glass or other nonreactive dish, and add apricot sauce. Turn to coat lamb well. Cover and refrigerate 1 to 2 days, turning meat occasionally.
- Preheat oven to 275 degrees. Place a large, deep, heavy saute pan over medium-high heat, and add 2 tablespoons oil. Remove lamb from marinade, reserving liquid. Brown lamb, turning often to prevent burning. Transfer to a platter. Add remaining 1 1/2 tablespoons oil to pan. Add carrots, celery, onion, bell pepper and garlic. Saute over medium heat until softened but not browned, about 10 minutes.
- Place lamb shanks on vegetables, and add thyme sprig, bay leaves, peppercorns and all but 1/2 cup marinade. Add water to come up almost to top of pan. Lay a sheet of parchment paper over pan, and carefully transfer to oven. Braise until meat is so tender it almost falls off bone, 5 to 6 hours.
- Remove pan from oven. Using a slotted spoon, transfer lamb to a baking sheet. Brush with remaining marinade. Raise oven temperature to 300 degrees, and return lamb to oven to crisp. Strain cooking liquid into saute pan, discarding vegetables. Cook over high heat, reducing it by four-fifths.
- To serve, spoon grits onto each of four serving plates. Lay lamb on top, and spoon some cooking liquid around and over. Garnish each plate with a sprig of thyme.
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.
Provided by MJWoodsPhx
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 540 calories, Carbohydrate 41.1 g, Cholesterol 60.8 mg, Fat 32.1 g, Fiber 6.1 g, Protein 28.3 g, SaturatedFat 26 g, Sodium 858.7 mg, Sugar 29.4 g
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