Recipe: Thai Barbecue Chicken

2 teaspoons curry powder

1 teaspoon turmeric


1 teaspoon salt

1/4 teaspoon black pepper

1/2 cup coconut milk

3 tablespoons minced cilantro, including stems

3 tablespoons minced garlic

3 tablespoons minced onion

1 tablespoon sugar

1 (3- to 4-pound) chicken, quartered

Apricot Sauce

Combine curry powder, turmeric, salt, pepper, coconut milk, cilantro, garlic, onion and sugar. Rub chicken with marinade. Marinate in refrigerator at least 4 hours or overnight.

Roast chicken at 350 degrees 45 minutes. Broil 3 to 5 minutes on each side or until dark golden brown. Serve with Apricot Sauce. Makes 4 servings.

Apricot Sauce

1/2 cup apricot preserves or jam

1/4 cup apricot nectar


1 teaspoon Thai- or Chinese-style sauce

Combine apricot preserves, apricot nectar and chile sauce in small saucepan. Heat, stirring, until mixture is blended and comes to boil. Makes 3/4 cup.