Apricot Chicken Curry

Name: Apricot Chicken Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 cups, 4 serving(s)
Ingredients: 10 apricots, stoned or 1 (410 g) tin apricot halves; 1 tablespoon apricot jam; 1 1/2 tablespoons asian fish sauce; 1 1/2 limes, juice and zest; 1 tablespoon canola oil; 1 tablespoon gluten free red curry paste; 500 g chicken breasts, cut into bite sized pieces; 1 1/4 cups fresh coriander leaves, chopped; 1 red chili, sliced (optional)

Submitted by iknitok

"From The Coeliac Society of Australia - May 2011, Monthly Recipes."

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Ready In:: 20mins
Ingredients:: 9
Yields:: 8 cups
Serves:: 4

ingredients

1 apricots, stoned or (410 g) tin apricot halves
1 tablespoon apricot jam
1 ¹⁄₂ tablespoons asian fish sauce
1 ¹⁄₂ limes, juice and zest
1 tablespoon canola oil
1 tablespoon gluten free red curry paste
500 g chicken breasts, cut into bite sized pieces
1 ¹⁄₄ cups fresh coriander leaves, chopped
1 red chili, sliced (optional)

directions

In a food processor puree 4 apricots, apricot jam, fish sauce, lime juice and zest.
Heat oil in a large frying pan over medium-high heat. Add red curry paste and sauté for 1 minute. Add chicken and apricot sauce and simmer until chicken is cooked, about 6-10 minutes.
Chop remaining 6 apricots into bite sized pieces. Add to pan and simmer for 1 minute.
Remove from heat and stir in coriander. Serve with jasmine rice, garnished with sliced red chilies.
Serve with aromatic jasmine rice.