Apricot Curry Chicken Recipe

Name: Apricot Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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(R)); 1/2 (10 ounce) jar mild curry paste (such as Patak's(R)); 1/2 cup flaked coconut; 4 skinless, boneless chicken breast halves

Servings: persons

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(R))
1/2 (10 ounce) jar mild curry paste (such as Patak's(R))
1/2 cup flaked coconut
4 skinless, boneless chicken breast halves

1
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.
2
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.)
3
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.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Apricot Curry Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apricot Curry Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions