Mumbai Apricot Chicken
Serves 4 delicious, scrumptious, delightful servings. Serving recommendation: Serve With Rice
2 LB. Chicken Breast, Cut into bite-sized pieces
2 Tsp. Curry Powder
1 Tsp. Garlic Powder
Salt and pepper to taste
Olive Oil
1 Large Onion, Finely Chopped
1 Cup Chicken Stock (Or a little less for thicker sauce)
1 Cup Apricot Preserves (The Jam-Looking Stuff)
Corn Starch
1/8 Cup Vinegar
1/2 Fresh Lime, Squeezed for Juice
1 Tablespoon Butter
Special Cookware Needed
1 Large Skillet
1. Put the chicken in a bowl, sprinkle in the curry powder, garlic powder, salt, and pepper. Set aside.
2. Heat the olive oil in a large skillet, add in hot onions. Cook until tender.
3. Add chicken in until all sides have no pink left, insides can still be not done.
4. Remove the chicken and onion mixture from the skillet, set aside.
5. Pour in chicken broth, scrape up onion bits from the bottom of the pan. Stir in apricot preserves and vinegar until all blended. Add in cornstarch to desired thickness.
6. Place the chicken mixture back in, simmer until the chicken is fully cooked.
7. Serve Over Whatever you want, (I recommend rice) and enjoy immensely.
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