This is the perfect place to use any already cooked chicken - grilled, roasted whatever.
1 tablespoon oil
1 small onion, diced
1 small red pepper, diced - or even better 3 or 4 red Holland peppers, sliced
1 clove garlic, crushed
1 tablespoon flour
2 tablespoons curry powder
1/4 - 1/2 teaspoon cayenne
1-14 ounce can unsweetened coconut milk
2 cups shredded or diced cooked chicken
2 tablespoons apricot jam
Chopped fresh basil to garnish
Heat oil in a medium pot, and add onion - cook a couple minutes then add red pepper and cook a couple more until just softened
Add garlic, and stir though about a minute then add flour and curry powder together - mix in well, and yes it’ll look really really dry
BTW, if you want it spicy, this is when you would add the cayenne
Stir well for a minute, and add the coconut milk, stirring though well and add the apricot jam
When it’s mixed in, add in the chicken and allow it to warm through
Serve on rice and garnish with a little fresh chopped basil