Apricot Curry Chicken Suace
Updated: January 7, 2009
A few tablespoons of vegetable oil.
2 onions sliced
1 clove garlic minced
1 small piece of ginger peeled and minced
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoom cumin
1 stick of cinnamon
1 teaspoon curry powder
4 cloves
1 green bell pepper, cleaned and chopped
1-2 serrano, jalapeno, or habanero peppers de-stemmed, de-seeded, and minced
1 cup dried apricots roughly chopped
1 teaspoon white or cider vinegar
2 cups vegetable or chicken stock
Procedure:
Grind all spices into a powder. Heat sauce pan on medium heat add oil. Add onions and peppers and lightly cook them. Add garlic and ginger and heat unitl aromarics develop. Add ground spices and heat until aromatics develop. Add apricots and stock, simmer for 20 minutes. In small batches add to blender and puree until smooth. Season with salt and pepper to taste.
