Chicken Curry with Dried Apricots
2 TB vegetable oil 1/2 cup chopped shallots 1 TB Thai red curry paste 1 TB minced fresh ginger 1 lb chicken tenders 1 14-oz can unsweetened coconut milk 1/2 cup dried apricots, quartered 2 TB mango chutney, or orange marmalade 3/4 cup chopped cilantro
Heat vegetable oil in large skillet and add shallots. Cook till golden, about 5 minutes. Mix in curry paste and ginger and stir for 1 minute. Add chicken and saute till cooked through about 6 minutes. Remove from skillet and put aside.
Add coconut milk and dried apricots to the skillet and boil till reduced to 2-1/4 cups, about 10 minutes. Stir in chutney and 1/2 cup cilantro. Return chicken to pan. Season to taste with salt and pepper. Stir through, and sprinkle with remaining cilantro. Serve over steamed rice. Serves 4.