Yield: 4 Servings
|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|
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