1. Chicken-Almond Curry with Apricots
Serves 4
Ingredients:
1/3 cup of whole almonds (ground to a powder in a food processor)
12 dried apricots (choose the juiciest ones in the bag)
1 tbsp canola oil
4 skinless, boneless chicken breast halves (I used a small bag of chicken tenderloins)
ground pepper
2 large garlic cloves minced
1 large onion, finely chopped
2 tbsp of powdered ginger
1 1/2 tbsp of curry powder
1/4 tsp of cayenne pepper or red chili flakes (I upped this to 1/2 tsp)
2 cups of organic low sodium chicken broth
2 tbsp of plain non-fat yogurt
2 scallions chopped (*optional-for garnish)
Directions:
1. Soak the apricots in boiling water for 20 mins. Drain.
2. In a large skillet heat up oil (medium/high heat) and brown the chicken for 3 mins on each
side; seasoning with pepper. Remove chicken from skillet and place on plate.
3. Add the garlic and onion to the skillet and cook on low until until softened (about 10 minutes
- took less for me) Add the ginger, curry, cayenne and stir until fragrant; no more than a few
minutes. Add the ground almonds and the stock and bring to a simmer. Add the chicken
back to the skillet as well as the apricots and simmer over low heat for 5 minutes.
4. Increase heat and boil the sauce until thickened. You may remove the chicken during this
process but I left it in. Once thickened remove from heat. Stir in yogurt and garnish with
scallions.
5. Serve with naan or brown batsmati rice.