Apricot curry chicken

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

Similar recipes