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Associate.com - Share Your Recipe!

Recipe Name: Apricot Curry Chicken Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Tablespoon(s) Vegetable oil
1 Chopped onion
3 Cloves minced garlic
1 Tablespoon(s) Grated gingeroot
1 Teaspoon(s) Curry powder
4 1" cubed skinless boneless, 1" cubed skinless boneless
chicken breasts
1 Cup(s) Chicken broth
1/4 Cup(s) Apricot jam
2 Tablespoon(s) Tomato paste
2 Teaspoon(s) Cornstarch
2 Tablespoon(s) 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. Recipe by: Mary Posted to MC-Recipe Digest V1
#988 by "Mary Watters" <emjay@diablo.intergate.bc.ca> on Jan 6, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 417
Calories From Fat: 122
Total Fat: 13.6g
Cholesterol: 151mg
Sodium: 532.1mg
Potassium: 1080.2mg
Carbohydrates: 19.5g
Fiber: 1.1g
Sugar: 11.1g
Protein: 52.3g


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