Apricot Curry Sauce
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
8 cups
ingredients
- 3 large onions, coarsely chopped
- 118.29 ml dried apricot, finely chopped
- vegetable oil
- 29.58 ml curry powder (hot or medium)
- 14.79 ml garlic powder
- 14.79 ml chili powder
- 9.85 ml salt
- 2 (793.78 g) cans unsweetened coconut milk
- 793.78 g diced tomatoes
directions
- 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.
- Add coconut milk, tomatoes and apricots. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom to flavour sauce.
- 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.
- 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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RECIPE SUBMITTED BY
Nif_H
Canada
I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!