Apricot Curry Chicken Recipe

Name: Apricot Curry Chicken
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb chicken tenders (cut into bite size pieces); 14 cup chopped onion; 2 tablespoons minced garlic; 1 tablespoon olive oil; 12 cup dried apricot; 12 cup dried craisin; 3 tablespoons sweet curry powder; 1 teaspoon ginger; 1 (14 ounce) can chicken broth; 12 cup plain fat-free yogurt

Servings: persons

1 lb chicken tenders (cut into bite size pieces)
14 cup chopped onion
2 tablespoons minced garlic
1 tablespoon olive oil
12 cup dried apricot
12 cup dried craisin
3 tablespoons sweet curry powder
1 teaspoon ginger
1 (14 ounce) can chicken broth
12 cup plain fat-free yogurt

1
Heat oil in large skillet or dutch oven.
2
Cook onions and garlic for 2-3 minutes.
3
Add chicken and brown on each side, another 2-3 minutes.
4
Add curry powder and ginger and mix well, coating the chicken.
5
Add the remaining ingredients, using just enough chicken broth to cover all the ingredients.
6
Mix well.
7
Bring to a boil, then reduce heat, cover and simmer for at least 30 minutes to allow the chicken to get tender and the flavors to mix well.
8
Serve over rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb chicken tenders (cut into bite size pieces), 14 cup chopped onion, 2 tablespoons minced garlic, 1 tablespoon olive oil, and more.

Yes, Apricot Curry Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot Curry Chicken

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