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!
My Private Note
Units: US | Metric
- 1Lightly 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.
- 2Add coconut milk, tomatoes and apricots. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom to flavour sauce.
- 3Bring 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.
- 4Defrost 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.
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Nutritional Facts for Apricot Curry Sauce
Serving Size: 1 (2146 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 267.3
- Calories from Fat 196
- Total Fat 21.8 g
- Saturated Fat 18.8 g
- Cholesterol 0.0 mg
- Sodium 620.2 mg
- Total Carbohydrate 19.2 g
- Dietary Fiber 3.7 g
- Sugars 9.4 g
- Protein 4.3 g