Cape Malay Curry Sauce

While in South Africa, I was exposed to Malay cooking (it's an interesting history). This was one of the most notable things I tasted, and I think it is an excellent example of the blend of flavors that make this cuisine so unique. Try dousing chicken thighs with this sauce and baking (covered) in the oven. Serve over rice.

• Ready In: 40 mins
• Yields: 1 1/2 cups

Ingredients

• 3  tablespoons olive oil
• 1  medium onion, finely chopped
• 1  garlic clove, pressed
• 3  tablespoons tomato paste
• 1⁄4 cup water
• 1 (3 1/2ounce) can  chopped green chilies, drained
• 2  teaspoons  grated ginger
• 1  tablespoon curry powder
• 1  tablespoon white vinegar
• 2  tablespoons  apricot preserves
• 2  tablespoons plain yogurt

Directions

1. In a medium saucepan, saute onion and garlic until onion is clear.
2. Add next six ingredients and simmer for about 30 minute.
3. Add the preserves and stir until dissolved.
4. Let the sauce cool, then toss it in the blender. Blend until smooth.
5. Stir in the yogurt.