Apricot Chicken Curry

Apricot Chicken Curry
Servings: 4 Prep 15 mins Cook 10 mins


  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breasts, cut into chunks
  • 1 teaspoon curry powder
  • 2 teaspoons grated ginger
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup apricot preserves
  • 1/3 cup coconut flakes
  • 2 teaspoons grated orange peel
  • 1 tablespoon cornstarch
  • 3 green onions, sliced
  • 1 cup cherry tomatoes, halved
  • Cilantro (optional)

Make It

1. In large nonstick skillet, heat oil over high heat. Add chicken and cook, stirring occasionally, until cooked through, about 5 minutes. Transfer to bowl. Add curry powder, ginger, and garlic to skillet, and cook for 30 seconds, stirring.

2. Stir in broth, apricot preserves, coconut flakes, and orange peel; bring to a boil. Dissolve cornstarch in 1 tablespoon water; whisk into sauce and bring to a boil. Stir in green onions and tomatoes, and cook 1 minute more. Stir in cooked chicken and heat through, about 1 minute. Transfer to serving bowl, and sprinkle with cilantro, if desired. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 313, Fat, total (g): 8, carb. (g): 34, fiber (g): 2, pro. (g): 28, Percent Daily Values are based on a 2,000 calorie diet.