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3 large onions, coarsely chopped
1/2 cup finely chopped dried apricots
vegetable oil
2 tbsp hot or medium curry powder
1 tbsp garlic powder
1 tbsp chili powder
2 tsp salt
2 400-mL cans unsweetened coconut milk
796-mL can diced tomatoes
Lightly coat a large, wide saucepan with oil and set over medium heat. Add onions. Sprinkle with curry, garlic powder, chili powder and salt. Stir often until onions start to soften, 3 to 4 minutes. Add coconut milk, tomatoes and apricots. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom to flavour sauce.
Bring to a boil over high heat, stirring often, then reduce heat to medium. Gently boil, uncovered and stirring occasionally, until sauce thickens, 15 to 20 minutes. Sauce should not boil rapidly, so you may have to reduce heat. Sauce will keep well, covered and refrigerated, up to 3 days or freeze up to 3 months.
Defrost in the refrigerator overnight or in the microwave, then reheat. Or place in a saucepan with a little water to prevent burning and stir often over medium-low heat until hot. Add cooked or raw chicken pieces, meat, seafood or vegetables. Cover and cook over low heat, stirring often.
Calories 264, Protein 4.3g, Carbohydrates 19.1g, Fat 21.5g, Fibre 3g, Sodium 747mg.
An all-purpose curry sauce is great for simmering shrimp or strips of chicken, pork or beef for a speedy meal. Or go meatless and simmer up your favourite veggies.