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Ingredientes
- 2 Tbsp. Vegetable oil
- 1 med Minced onion
- 3 x Cloves chopped garlic
- 1 Tbsp. Grated gingeroot
- 1 tsp Curry pwdr
- 4 x 1" cubed skinless boneless chicken breasts
- 1 c. Chicken broth
- 1/4 c. Apricot jam
- 2 Tbsp. Tomato paste
- 2 tsp Cornstarch
- 2 Tbsp. Water
Direcciones
- In skillet, brown chicken in 1 tbs oil till no longer pink. Remove from pan. Set Aside. In skillet, cook onion, garlic, gingeroot & curry pwdr till onions are soft. Return chicken to pan. Add in chicken broth, jam & tomato paste. Bring to a boil, sti rring occassionally, till well blended.
- Reduce heat to simmer, cover and let simmer for ten min. Make a paste with the cornstarch and water, add in to pan, stirring continuously till thickened. Serve over rice.
- Serves 4.
- NOTES : I used my home made jam and it gives a much nicer taste than using store bought.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 4 servings | |
| Calories 158 | |
| Calories from Fat 64 | 41% |
| Total Fat 7.23g | 9% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 7mg | 2% |
| Sodium 175mg | 7% |
| Potassium 229mg | 7% |
| Total Carbs 19.85g | 5% |
| Dietary Fiber 1.5g | 5% |
| Sugars 11.79g | 8% |
| Protein 4.07g | 7% |
