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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Add coconut milk, tomatoes and apricots. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom to flavour sauce. | 3. 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. | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	3		chopped	180.0	42.03	4.95	0.45
apricot	1/2	cup	chopped	37.2	8.618	1.085	0.3022
vegetable oil				-	-	-	-
curry powder	2	tablespoons		40.95	7.0346	1.8005	1.7653
garlic powder	1	tablespoon		32.107	7.0548	1.6054	0.0708
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
salt	2	teaspoons		-	-	-	-
coconut milk	2	cans	unsweetened	1655.1724	39.8681	16.4798	171.5622
tomato	28	ounces	diced	142.8814	30.8783	6.9853	1.5876

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.