Apricot Curry Dressing Recipes

APRICOT CHICKEN CURRY

Apricot Chicken Curry image

I love apricot juice as the base for this curry dish. Chicken drumsticks are an economical meat option, but any bone-in pieces would do. Hold back on the madras curry and peppers to keep this dish mild and flavorful; adjust upward if you enjoy a lot of heat! Over rice, this is a complete meal.

Provided by Katherine D

Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes

Time 1h10m

Yield 4

Number Of Ingredients 15

Ingredients

8 chicken drumsticks
salt and pepper to taste
2 tablespoons olive oil
3 cloves garlic, minced
½ teaspoon red pepper flakes, or to taste
4 cups apricot nectar
1 teaspoon cornstarch, or as needed
1 tablespoon water
3 tablespoons Madras curry powder
1 cup dried apricots
1 large onion, roughly chopped
1 large green bell pepper, roughly chopped
4 carrots, thinly sliced
1 fresh green chile pepper, minced
½ cup chopped water chestnuts

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.

Nutrition Facts : Calories 649.1 calories, Carbohydrate 75.3 g, Cholesterol 116.6 mg, Fat 23.1 g, Fiber 9.3 g, Protein 40.1 g, SaturatedFat 5.2 g, Sodium 167.8 mg, Sugar 58.6 g

APRICOT CURRY DRESSING

Apricot Curry Dressing image

Something a little different. For those on WW points ..... 1Tbps = 1 point. For those not watching their weight you can use standard ingredients :) This dressing quickly became our all time favourite. You can add more of what you like, ie, garlic or curry powder to vary the taste. If the mixture is too thick for what you want to use it for, just add some fat free or low fat milk to thin it down.

Provided by Jogreen

Categories Salad Dressings

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/4 cup light mayonnaise
1/4 cup light cream cheese or 1/4 cup light sour cream
1/4 cup weight watchers low-calorie apricot jam (or other lo cal jam)
1 teaspoon curry powder
2 garlic cloves

Steps:

Finely chop or crush the garlic.
Mix all ingredients together in a shaker or mix with a whisk.
Refrigerate until ready to use.

Nutrition Facts : Calories 363.3, Fat 33.3, SaturatedFat 11.4, Cholesterol 64.1, Sodium 706.5, Carbohydrate 9.9, Fiber 0.8, Sugar 2.6, Protein 6.6

CURRIED RICE SALAD

Curried Rice Salad image

This rice salad has it all in the flavor and texture department. I love the nuttiness of the rice blend paired with the peppery arugula, tart apricots and sweet curry vinaigrette.

Provided by Kardea Brown

Categories side-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 cup wild and long-grain rice blend
2 cups vegetable stock
Kosher salt and freshly ground black pepper
1/2 cup chopped dried apricots
1 large shallot, thinly sliced
2 tablespoons apple cider vinegar
1 teaspoon curry powder
1 teaspoon honey
6 tablespoons extra-virgin olive oil
3 cups baby arugula
1/2 cup toasted pine nuts
2 tablespoons chopped fresh mint

Steps:

Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the apricots and shallot during the last 5 minutes of cooking.
Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.
Make the vinaigrette: Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.
Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the arugula, pine nuts and mint, and toss to combine. Season with salt and pepper.

APRICOT SALAD DRESSING

Apricot Salad Dressing image

Super easy and super tasty! Recipe from Cooking Light March 2010. They recommend serving it over a salad of mixed greens, raspberries, goat cheese, almonds and chicken breast.

Provided by januarybride

Categories Salad Dressings

Time 5m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons apricot preserves (original recipe called for only 1)
1 1/2 tablespoons red wine vinegar (I used cider vinegar with great results)
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil (I used canola oil with great results)

Steps:

Mix together first 5 ingredients.
Whisk in olive oil and serve.

Nutrition Facts : Calories 144.7, Fat 13.6, SaturatedFat 1.9, Sodium 163.7, Carbohydrate 6.6, Fiber 0.1, Sugar 3.7, Protein 0.1

APRICOT DRESSING

Apricot Dressing image

Make and share this Apricot Dressing recipe from Food.com.

Provided by Geema

Categories Salad Dressings

Time 10m

Yield 2 cups, 10 serving(s)

Number Of Ingredients 5

Ingredients

1 (8 ounce) can apricot halves, drained
1 ounce sour cream or 1 ounce plain yogurt
1/4 cup honey
1 tablespoon lemon juice
1 pinch salt

Steps:

Process all ingredients in a blender until smooth.
Chill for at least 2 hours and serve over the salad of your choice.

Nutrition Facts : Calories 46.8, Fat 0.6, SaturatedFat 0.4, Cholesterol 1.3, Sodium 18.4, Carbohydrate 11, Fiber 0.4, Sugar 10.4, Protein 0.2

CURRY DRESSING

Curry Dressing image

Serve this delicious dressing on a salad or on hot broccoli, cauliflower, asparagus, etc. It would even be a good dip for crudites or seafood.

Provided by Geema

Categories Salad Dressings

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup mayonnaise
1/3 cup citrus juice
1 tablespoon honey
2 teaspoons curry powder
2 drops hot sauce
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Process all ingredients in a food processor or blender until smooth, stopping to scrape down sides.

Nutrition Facts : Calories 127.4, Fat 9.9, SaturatedFat 1.4, Cholesterol 7.6, Sodium 261.2, Carbohydrate 10.3, Fiber 0.2, Sugar 4.8, Protein 0.4

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