Apricot Curry Chicken

Prepare and set aside

  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1 lb bonesless skinless chicken thighs, 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


  • chopped cilantro and green onions, chopped
  • plain yogurt


  1. In a large skillet heat olive oil over medium heat until hot but not smoking. Add previously prepared chicken, onions and curry to skillet and cook until chicken is no longer pink; stirring constantly. Add tomatoes, apricot jam, salt and pepper. Bring to a boil and reduce heat to simmer and cook for 10 minutes. Add vinegar and stir to blend. Stir in diced apricots and cook just until apricots are heated through. Serve over hot cooked rice. May garnish with cilantro, green onions and plain yogurt.