apricot curry chicken

Ingredients

• Servings: 4
• 1/4 cup white 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

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• combine the white 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.