Recipe - Apricot Curry Chicken

2 tablespoon Vegetable oil
1 md Chopped onion
3 Cloves minced garlic
1 tablespoon Grated gingeroot
1 teaspoon Curry powder
4 1" cubed skinless boneless
chicken breasts
1 cup Chicken broth
One fourth cup Apricot jam
2 tablespoon Tomato paste
2 teaspoon Cornstarch
2 tablespoon 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 MCRecipe Digest V1 #988 by "Mary Watters"
emjay@diablo.intergate.bc.ca on Jan 6, 1998