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Title: Apricot Curry Chicken Categories: Poultry Yield: 4 Servings 2 tb Vegetable oil 1 md Chopped onion 3 Cloves minced garlic 1 tb Grated gingeroot 1 ts Curry powder 4 1" cubed skinless boneless -chicken breasts 1 c Chicken broth 1/4 c Apricot jam 2 tb Tomato paste 2 ts Cornstarch 2 tb 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" |