Apricot curry chicken

4 Servings

Ingredients

QuantityIngredient
2tablespoonsVegetable oil
1mediumChopped onion
3Cloves minced garlic
1tablespoonGrated gingeroot
1teaspoonCurry powder
41\" cubed skinless boneless chicken breasts
1cupChicken broth
¼cupApricot jam
2tablespoonsTomato paste
2teaspoonsCornstarch
2tablespoonsWater

Directions

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