Chicken Curry with Dried Apricots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I love to go out for Indian and Thai food, but my attempts to re-create the dishes at home never turned out very well, says Juliet Hardesty of Bloomington, Indiana. It wasn’t until I began experimenting with curry paste and ginger that I realized having the right ingredients makes all the difference. This single-dish chicken dinner blends some of my favorite flavors. Ingredients:
2 tablespoons vegetable oil |
1/2 cup chopped shallots |
1 tablespoon thai red curry paste |
1 tablespoon minced peeled fresh ginger |
1 pound chicken tenders |
2 14-ounce cans unsweetened coconut milk |
1/2 cup dried apricots, quartered |
2 tablespoons purchased mango chutney |
3/4 cup chopped fresh cilantro |
freshly steamed white rice |
Directions:
1. Heat vegetable oil in heavy large skillet over medium heat. Add chopped shallots and sauté until golden brown, about 5 minutes. Mix in red curry paste and fresh ginger and cook 1 minute. Add chicken tenders and sauté until cooked through, about 6 minutes. Using tongs, transfer chicken to bowl.
2. 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.
3. *Available at Asian markets and in the Asian foods section of some supermarkets.
4. **Available at Indian, Southeast Asian and Latin American markets and many supermarkets.
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