Side Pannel
Apricot Curry Chicken
Ingredients List
- 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
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.
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.
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