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Categories:
vegetable oil onion garlic gingeroot Curry chicken breasts chicken broth apricot jam tomato paste cornstarch water
Viewed: 11 - Published at: 9 years agoIngredients
- 2 Tbsp. Vegetable oil
- 1 med Minced onion
- 3 x Cloves chopped garlic
- 1 Tbsp. Grated gingeroot
- 1 tsp Curry pwdr
- 4 x 1" cubed skinless boneless chicken breasts
- 1 c. Chicken broth
- 1/4 c. Apricot jam
- 2 Tbsp. Tomato paste
- 2 tsp Cornstarch
- 2 Tbsp. Water
Method
- In skillet, brown chicken in 1 tbs oil till no longer pink.
- Remove from pan.
- Set Aside.
- In skillet, cook onion, garlic, gingeroot & curry pwdr till onions are soft.
- Return chicken to pan.
- Add in chicken broth, jam & tomato paste.
- Bring to a boil, sti rring occassionally, till well blended.
- Reduce heat to simmer, cover and let simmer for ten min.
- Make a paste with the cornstarch and water, add in to pan, stirring continuously till thickened.
- Serve over rice.
- Serves 4.
- NOTES : I used my home made jam and it gives a much nicer taste than using store bought.
