Chicken Curry with Dried Apricots

Ingredients

1. • 2 tablespoons vegetable oil
   • 1/2 cup chopped shallots
   • 1 tablespoon Thai red curry paste*
   • 1 tablespoon minced peeled fresh ginger
   • 1 pound chicken tenders
2. • 2 14-ounce cans unsweetened coconut milk**
   • 1/2 cup dried apricots, quartered
   • 2 tablespoons purchased mango chutney
   • 3/4 cup chopped fresh cilantro
   • Freshly steamed white rice

   Preparation

3. 1. Heat vegetable oil in heavy large skillet over medium heat. Add chopped shallots and sauté until golden brown, about 5 minutes. Mix in red curry paste and fresh ginger and cook 1 minute. Add chicken tenders and sauté until cooked through, about 6 minutes. Using tongs, transfer chicken to bowl.
   2. Add unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to 2 1/4 cups, about 10 minutes. Mix in mango chutney and 1/2 cup cilantro. Return cooked chicken to skillet. Season to taste with salt and pepper. Stir to heat through. Sprinkle with remaining 1/4 cup cilantro. Serve over rice.
4. 1. *Available at Asian markets and in the Asian foods section of some supermarkets.
   2. **Available at Indian, Southeast Asian and Latin American markets and many supermarkets.