GRILLED CURRY PORK CHOPS WITH APRICOT SAUCE
A little curry powder and a pinch of cilantro take this best-loved flavor combo-pork chops with apricot-in a whole new direction. The recipe's so easy and so fantastic, frequent requests are a sure bet. -Julie Hanson, Charleston, Maine
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, mix preserves and curry powder; brush over pork chops. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill chops, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until a thermometer reads 145°, turning occasionally. Let rest 5 minutes before serving., Meanwhile, in a small bowl, mix sauce ingredients. Serve pork chops with sauce.
Nutrition Facts : Calories 334 calories, Fat 9g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 78mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 31g protein.
CHICKEN WINGS WITH SPICY APRICOT SAUCE
Everyone gobbles these up at Christmas potlucks! My mother gave me the recipe for this anytime appetizer with its flavorful sweet-and-sour sauce.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 6 dozen.
Number Of Ingredients 15
Steps:
- Cut chicken wings into three sections; discard wing tip section. In a shallow bowl or large resealable plastic bag, combine cornstarch, baking powder, salt, pepper and sugar. Dip chicken pieces in eggs, then coat generously with cornstarch mixture., In an electric skillet or deep-fat fryer, heat oil to 350°. Fry chicken wings, a few at a time, for about 9 minutes or until juices run clear. Drain on paper towels. Keep warm. , Meanwhile, in a large saucepan, combine apricots and water; bring to a boil. Reduce heat; cover and simmer until apricots are tender. , Transfer to a blender or food processor. Add the sugar, vinegar, honey and cayenne; process on high until smooth. Cool slightly. Serve with chicken wings.
Nutrition Facts :
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
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
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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