Apricot Curry Chicken
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
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
Recipe by: Mary
Posted to MC-Recipe Digest V1 #988 by "Mary Watters"
on Jan 6, 1998