Thai Chicken Curry With Dried Apricots

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a heavy skillet heat oil over medium heat.
  • Add in onions, garlic and red bell pepper; saute for about 5 minutes.
  • Add in red curry paste and minced ginger; saute for about 1 minute longer.
  • Add in the cubed chicken breast and cook, stirring for 5 minutes; transfer the chicken to a bowl.
  • 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).
  • Add in mango chutney and half of the chopped fresh cilantro; mix to combine.
  • Return the cooked chicken back to the skillet and season with salt and pepper to taste.
  • Sprinkle with remaining cilantro.
  • Serve over rice.
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