Heat vegetable oil in heavy large skillet over medium heat. Add chopped shallots and saute until golden brown, about 5 minutes. Mix in red curry paste and fresh ginger and cook 1 minute. Add chicken tenders and saute until cooked through, about 6 minutes. Using tongs, transfer chicken to bowl. Add unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to 2 1/4 cups, about 10 minutes. Mix in mango chutney and 1/2 cup cilantro. Return cooked chicken to skillet. Season to taste with salt and pepper. Stir to heat through. Sprinkle with remaining 1/4 cup cilantro. Serve over rice. *Available at Asian markets and in the Asian foods section of some supermarkets. **Available at Indian, Southeast Asian and Latin American markets and many supermarkets. Bon Appetit November 1999 Per serving: 456 Calories (kcal); 28g Total Fat; (51% calories from fat); 5g Protein; 54g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (792g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 811 (56%)|
|Amt Per Serving||% DV|
|Total Fat 90.1g||120 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 41.2g|
|Polyunsanturated Fat 20.2g|
|Cholesterol 183.7mg||57 %|
|Sodium 2141.3mg||74 %|
|Potassium 2501.2mg||66 %|
|Total Carbohydrate 90.6g||27 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 78.8g|
|Protein 73.2g||105 %|
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Calories per serving: 1456
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