The first time I made this I was looking to make my life harder or maybe just more interesting. It called for purchased mango chutney and instead I made my own. Another time I made my own curry paste. It was fantastic and took ten times longer than it should have. Now I’m all about using as few pans and as few steps as possible.
Apricot Curry Chicken
I make rice in my microwave rice cooker.
Fried onions, ginger, something spicy (fresh or not), garlic,
+ cubed chicken (I almost always use thighs)
+ coconut milk, and quartered apricots.
+ store bought mango chutney and red curry paste.
Let it simmer.
+ bell peppers and pea pods, let it cook just a little.
+ minced cilantro.
I also made Salmon Pasta Thingy again
This time it was purely with random vegetables wilting in the fridge and a can of corn. I did have white wine but I didn’t have any capers. Really, this is one of the easier things I fall back on. Two pans, one for the pasta, one for everything else.