Ingredients
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon extra virgin olive oil
1 large onion chopped
1 tablespoon curry powder
1 (14 oz) can diced tomatoes
1/3 cup apricot jam
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon white vinegar
4 apricots, pitted and diced
SERVE OVER
hot cooked rice
Directions
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In a large skillet, heat olive oil over medium heat. Add chicken, onions, and curry, cooking and stirring until the chicken is no longer pink.
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Mix in tomatoes, apricot jam, salt, and pepper. Bring to a boil. Then, reduce heat and let it simmer for 10 minutes.
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Stir in vinegar and diced apricots, cooking until apricots are heated.
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Pour over hot cooked rice and garnish with cilantro, green onions, and plain yogurt as desired.
