Thai Chicken Curry With Dried Apricots

By Kittencalskitchen on October 17, 2005

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Ingredients

    1. 3 -4 tablespoons vegetable oil ( don't use olive oil)
    2. 2 small onions, chopped ( can use shallots also)
    3. 1 tablespoon garlic, chopped ( or to taste)
    4. 1 small red bell pepper, chopped
    5. 1 tablespoon Thai red curry paste
    6. 1 tablespoon minced fresh ginger
    7. 1 1/2 lbs boneless skinless chicken breasts, cut into pieces
    8. 2 (14 ounce) cans unsweetened coconut milk
    9. 3 tablespoons mango chutney ( can use more to taste)
    10. 1/2 cup chopped fresh cilantro
    11. 3/4 cup dried apricot, halved ( can add in (to taste)
    12. steamed rice

Directions

  1. In a heavy skillet heat oil over medium heat.
  2. Add in onions, garlic and red bell pepper; saute for about 5 minutes.
  3. Add in red curry paste and minced ginger; saute for about 1 minute longer.
  4. Add in the cubed chicken breast and cook, stirring for 5 minutes; transfer the chicken to a bowl.
  5. Add in 2 cans unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to about 2-1/2 cups (this should take about 10 minutes).
  6. Add in mango chutney and half of the chopped fresh cilantro; mix to combine.
  7. Return the cooked chicken back to the skillet and season with salt and pepper to taste.
  8. Sprinkle with remaining cilantro.
  9. Serve over rice.
 
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