Apricot Chicken Curry

• 10 apricots, stoned or 1 (410 g) tin apricot halves
• 1 tablespoon apricot jam
• 1 12 tablespoons asian fish sauce
• 1 12 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 14 cups fresh coriander leaves, chopped
• 1 red chili, sliced (optional)

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

apricot, apricot, fish sauce, canola oil, fresh coriander leaves, red chili

Taken from www.food.com/recipe/apricot-chicken-curry-455579 (may not work)