Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable oil |
| 1 medium | Chopped onion |
| 3 | Cloves minced garlic |
| 1 tablespoon | Grated gingeroot |
| 1 teaspoon | Curry powder |
| 4 | 1" cubed skinless boneless chicken breasts |
| 1 cup | Chicken broth |
| ¼ cup | Apricot jam |
| 2 tablespoons | Tomato paste |
| 2 teaspoons | Cornstarch |
| 2 tablespoons | Water |
In skillet, brown chicken in 1 tbs oil until no longer pink. Remove from pan. Set Aside. In skillet, cook onion, garlic, gingeroot & curry powder until onions are soft. Return chicken to pan. Add chicken broth, jam & tomato paste. Bring to a boil, sti rring occassionally, until well blended.
Reduce heat to simmer, cover and let simmer for ten minutes. Make a paste with the cornstarch and water, add to pan, stirring continuously until thickened. Serve over rice. Serves 4.
NOTES : I used my home made jam and it gives a much nicer taste than using store bought.
Recipe by: Mary
Posted to MC-Recipe Digest V1 #988 by "Mary Watters" <emjay@...> on Jan 6, 1998