Apricot Curry Chicken

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Chopped onion (medium)
3		Minced garlic cloves
1 tablespoon	15ml	Grated gingerroot
1 teaspoon	5ml	Curry powder
4		Cubed skinless boneless chicken breasts
1 cup	237ml	Chicken broth
1/4 cup	59ml	Apricot jam
2 tablespoons	30ml	Tomato paste
2 teaspoons	10ml	Cornstarch
2 tablespoons	30ml	Water

Recipe Instructions

In skillet, brown chicken in 1 tbs oil until no longer pink. Remove from pan. Set Aside. In skillet, cook onion, garlic, gingerroot and curry powder until onions are soft. Return chicken to pan. Add chicken broth, jam and tomato paste. Bring to a boil, stirring occasionally, 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.

Source:
Mary

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