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
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