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    You are in: Home / Recipes / Apricot Curry Sauce Recipe
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    Apricot Curry Sauce

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Nif's Note:

    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!

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Add coconut milk, tomatoes and apricots. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom to flavour sauce.
    3. 3
      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.
    4. 4
      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.

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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
    73%
    Total Fat 21.8 g
    33%
    Saturated Fat 18.8 g
    94%
    Cholesterol 0.0 mg
    0%
    Sodium 620.2 mg
    25%
    Total Carbohydrate 19.2 g
    6%
    Dietary Fiber 3.7 g
    14%
    Sugars 9.4 g
    37%
    Protein 4.3 g
    8%

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