Chicken Curry with Dried Apricots

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup chopped shallots
• 1 tablespoon Thai red curry paste*
• 1 tablespoon minced peeled fresh ginger
• 1 pound chicken tenders
• 2 14-ounce cans unsweetened coconut milk**
• 1/2 cup dried apricots
• quartered
• 2 tablespoons purchased mango chutney
• 3/4 cup chopped fresh cilantro
• Freshly steamed white rice

Instructions

1. Heat vegetable oil in heavy large skillet over medium heat.
2. Add chopped shallots and saute until golden brown, about 5 minutes.
3. Mix in red curry paste and fresh ginger and cook 1 minute.
4. Add chicken tenders and saute until cooked through, about 6 minutes.
5. Using tongs, transfer chicken to bowl.
6. Add unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to 2 1/4 cups, about 10 minutes.
7. Mix in mango chutney and 1/2 cup cilantro.
8. Return cooked chicken to skillet.
9. Season to taste with salt and pepper.
10. Stir to heat through.
11. Sprinkle with remaining 1/4 cup cilantro.
12. Serve over rice.
13. *Available at Asian markets and in the Asian foods section of some supermarkets.
14. **Available at Indian, Southeast Asian and Latin American markets and many supermarkets.