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Name: Apricot Curry Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 ts Cornstarch; 1 ts Curry powder; 1 tb ginger root Grated; 2 tb Water; 1 md Onions chopped; 4 skinless boneless chick breasts in 1-in cubes; 3 cloves garlic minced; 1/4 c Apricot jam; 2 tb Vegetable oil; 1 c Chicken broth; 2 tb Tomato paste

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INGREDIENTS

2 ts Cornstarch
1 ts Curry powder
1 tb ginger root ; Grated
2 tb Water
1 md Onions ; chopped
4 skinless boneless chick breasts ; in 1-in cubes
3 cloves garlic ; minced
1/4 c Apricot jam
2 tb Vegetable oil
1 c Chicken broth
2 tb Tomato paste

Servings

INSTRUCTIONS

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" on Jan 6, 1998

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Nutrition

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Serving Size: 1 Serving (372g)
Recipe Makes: 4

Calories: 375
Calories from Fat: 70 (19%)

Amt Per Serving		% DV

	Total Fat 7.8g	10 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 2g
Cholesterol 136.9mg		42 %
Sodium 587.1mg		20 %
Potassium 936.1mg		25 %
Total Carbohydrate 18g		5 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 16.4g
Protein 56.4g		81 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 375

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