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Chicken Curry with Apricots

Jerry's RecipesSEVERAL STEPS BUT VERY EASY TO PREPARE. And good enough for a regular menu rotation. Curry hint: One of the better curry spices is Sun Brand Madras Curry Powder.

Apricots. Use partially dried apricots, available in 6-8 oz packages. Pour boiling water over apricots and soak until they've plumped up. Drain excess water. Coarsely chop the apricots.

Chicken breasts. Plan one large chicken breast (half of one full breast) per serving. Trim excess fat, then flatten to half-inch thickness by pounding either with a meat tenderizer or rolling pin. Cut each breast into two or three pieces.

Total time 1 hour. Serves 4-5.

SHOPPING LIST:
  • Cayenne (red pepper)
  • Garlic
  • Fresh ginger
  • Dried apricots
  • Chicken stock
  • Yoghurt
  • Cilantro or chives
  • Long-grain white rice
  • Almonds (shelled)
  • Chicken breasts
  • Onion
  • Curry powder

Cook the rice
1
Bring to boil in a pot of at least 4 quarts
  • 2 cups (16 oz) water or half water, half chicken stock

2
Add rice, then follow package directions
to complete cooking. Cover and set aside.
  • 1 cup (8 oz) white rice


Grind the almonds
Grind to a coarse powder a palmful (about 1/3 cup) shelled almonds In a food processor.


Make the curry
1
Heat oil in a large skillet, then fry chicken over medium heat about 3 minutes per side until slightly browned. Remove chicken and set aside.
  • about 1 tablespoon peanut oil
  • chicken (see above)
  • salt and fresh ground black pepper
2
Lower heat, then cook gently 7-10 minutes until onions are translucent but not brown. Stir occasionally.
  • 1-2 teaspoons oil
  • 1 large onion, coarsely chopped
  • about 1 tablespoon mild curry powder
  • pinch cayenne
3
Stir in and cook 1-2 minutes
  • 2 cloves garlic, minced or finely chopped
  • 2 tablespoons fresh ginger, grated

4
Add, bring to simmer and cook until chicken is cooked through (3-5 minutes). Cover partially.
  • reserved chicken pieces
  • 4 to 8 oz apricots (see above)
  • ground almonds (see above)
  • about 2 cups chicken stock
  • Optional: shot of tequila or aquavit
5
Remove chicken to warmed serving platter and cover.
Bring skillet to boil and cook until sauce is slightly thickened (7-10 minutes). Stir occasionally.
6
Turn off heat, then stir in
  • 2-3 tablespoons plain yoghurt
  • adjust seasoning
  • Optional: 1 banana, sliced

To serve:
  • Serve with white rice (first stir a few spoonsful of sauce from the curry into the rice)
  • Pour sauce over chicken on serving platter
  • Garnish with fresh cilantro and fresh chives, chopped

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