| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 4 | Servings | |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 1 | md | Chopped onion |
| 3 | Cloves minced garlic | |
| 1 | tb | Grated gingeroot |
| 1 | ts | Curry powder |
| 4 | 1" cubed skinless boneless chicken breasts | |
| 1 | c | Chicken broth |
| 1/4 | c | Apricot jam |
| 2 | tb | Tomato paste |
| 2 | ts | Cornstarch |
| 2 | tb | Water |
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" <emjay@diablo.intergate.bc.ca> on Jan 6, 1998
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”