Curried Chicken With Apricots Recipes Recipe For Chili

APRICOT CURRY CHICKEN

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.

APRICOT CHICKEN CURRY

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.

CURRIED CHICKEN WITH APRICOTS

Steps:

• place apricots& craisins in small bowl and pour the OJ over them--let sit 15 min or longer.
• put butter and next 6 ingredients in a small dish and mix to a paste.
• in a greased 2-quart shallow baking dish, arrange chicken in a single layer.
• Spread curry paste evenly over chicken.
• Add the fruits and OJ they were soaked in.
• sprinkle the broken bay leaf, making sure it gets submerged.
• Pour milk over it all.
• Cover and bake@ 350 45 minutes.
• UNCOVER and bake 25 minutes more.

THAI CHICKEN CURRY WITH DRIED APRICOTS

Steps:

• In a heavy skillet heat oil over medium heat.
• Add in onions, garlic and red bell pepper; saute for about 5 minutes.
• Add in red curry paste and minced ginger; saute for about 1 minute longer.
• Add in the cubed chicken breast and cook, stirring for 5 minutes; transfer the chicken to a bowl.
• Add in 2 cans unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to about 2-1/2 cups (this should take about 10 minutes).
• Add in mango chutney and half of the chopped fresh cilantro; mix to combine.
• Return the cooked chicken back to the skillet and season with salt and pepper to taste.
• Sprinkle with remaining cilantro.
• Serve over rice.

CHICKEN APRICOT CURRY

Steps:

• Blend onion, garlic, and ginger with ¼ cup (60ml) water. Transfer to a bowl. Add curry powder, cumin, and fennel. Mix into a paste.
• Heat 1 tablespoon vegetable oil in a medium sized pot over medium heat. Fry red and yellow bell peppers for 2 minutes. Remove and set aside.
• Add remaining 3 tablespoons vegetable oil to the pot. Stir fry spice paste until fragrant, about 4 to 5 minutes.
• Add chicken and stir till chicken turns opaque, about 3 minutes. Pour in ½ cup (120ml) water.
• Add dried apricots. Cover and bring to a boil. Reduce heat and simmer for 10 minutes.
• Remove lid. Add coconut milk, salt, and cooked bell peppers. Allow coconut milk to heat through, about 3 minutes.
• Turn off heat and allow curry to sit for 10 minutes before serving.

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.