Apricot Chicken Curry

Apricot Chicken Curry makes a delectable meal for dinner, serve it with brown rice for a delicious entree!

3 1/2 lbs. skinless boneless chicken breasts

1/2 tsp. chili powder

1 Tbsp. garam masala

one inch piece ginger root, grated

2 cloves garlic, crushed

1/2 cup fresh orange juice

1/4 cup fresh lemon or lime juice

1 cup dried apricots

2/3 cup low sodium chicken stock

2 Tbsp. extra virgin olive oil or rice bran oil

2 sweet onions, thinly sliced

2 Tbsp. white wine vinegar

1 14 oz. can Mexican chopped tomatoes, salsa style

sea salt and fresh ground pepper to taste

Pat chicken breasts dry with paper towels. Flatten each piece with a wooden mallet or the flat side of a cleaving knife.

Mix together, chili powder, garam masala, ginger root, garlic, orange juice and lemon or lime juice. Place chicken breasts in marinade. Refrigerate 2-3 hours.

In a separate bowl, cover dried apricots with water and soak for 2 hours. Drain.

Preheat oven to 350 degrees. Remove chicken breasts from marinade and stuff with drained apricots cut into thirds. Tie each breast with kitchen string or use toothpicks to keep the meat rolled tightly.

Reserve the marinade. Coat a shallow covered casserole dish with olive oil.

Put a layer of onions on the bottom. Place stuffed chicken breasts in the casserole. Pour the reserved marinade and chicken stock over top of chicken breasts.

Cover with Mexican salsa tomatoes. Drizzle with white wine vinegar. Season with salt and pepper.

Cover and bake 1 1/2 hours. Serve with baked brown rice.

Serves 6


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