Chicken Curry With Fresh Apricots
Dutch oven cooking is as popular now as it was centuries ago and today’s cooks have discovered that
this type of cookware is capable of producing an amazing array of delicious meals. We have collected many
Dutch oven recipes over the years and we hope you will use them to create some great meals for your family and
friends.
Over hot cooked Jasmine or Basmati rice this is complete meal that surely a big hit to your whole family.
If you love the apricot juice then this is the perfect dish; you can add water chestnuts at the end for some
crunch.
Ingredients:
4 1" cubed skinless boneless chicken breasts
2 tablespoons Tomato paste
1/4 cup Apricot jam
1 teaspoon Curry powder
2 tablespoons Vegetable oil
1 md Chopped onion
3 Cloves minced garlic
1 tablespoon Grated gingerroot
2 teaspoons Cornstarch
2 tablespoons Water
1 cup Chicken broth
Cooking Instructions:
Prep time: 10 minutes
Cooking time: 20 minutes
Cooking Steps:
- Using your cast iron skillet or Dutch oven, heat oil and fry chicken until no longer pink. The set
aside.
- In the same pan add and cook the onion, garlic, ginger root, curry powder. Stir carefully and let it
cook until the onions are translucent.
- Put again the chicken then add the chicken broth, jam and tomato paste. Stir occasionally and let it
boil until all flavor combined.
- Reduce the heat and let it simmer for 10 minutes.
- Combine the cornstarch and water to make a paste then add to the pan. Stir carefully until
thickens.
- Serve while hot.
Our Dutch oven recipes are primarily used with
cast iron dutch ovens, but you may also use
them with
aluminum dutch ovens or
enameled dutch ovens. If you are new to dutch oven
cooking, we recommend you consider buying cookware made by a reputable manufacturer such a Lodge, Le Crueset,
Staub, All-Clad, Mario Battali, Calphalon and Emerilware. We check prices regularly for dutch ovens and by far
the best prices have always been found at Amazon.
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