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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Emma Fernlund
Servings: 4
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon salt
¼ teaspoon black pepper
½ cup coconut milk
3 tablespoons minced cilantro, including stems
3 tablespoons minced garlic
3 tablespoons minced onion
1 tablespoon sugar
1 chicken, 3 to 4 pounds, quartered
Apricot Sauce (see recipe below)
Combine curry powder, turmeric, salt, pepper, coconut milk, cilantro, garlic, onion, and sugar. Rub chicken with marinade. Marinate in refrigerator at least 4 hours or overnight. Roast chicken at 350°F 45 minutes. Broil 3 to 5 minutes on each side or until dark golden brown. Serve with Apricot Sauce.
Apricot Sauce:
½ cup apricot preserves or jam
¼ cup apricot nectar
1 teaspoon Thai- or Chinese-style chile sauce
Combine apricot preserves, apricot nectar, and chile sauce in small saucepan. Heat and stir until mixture is blended and comes to a boil. Makes ¾ cup.