Curried Chicken Breasts

By jeknudson

Ingredients

• 6 boneless, skinless chicken breasts
• 3 TB. olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 TB. MAHARAJAH CURRY POWDER (or SWEET or HOT CURRY depending on what you have and like)
• 1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
• 1 Cup coconut milk (we used light, which works for this recipe but the sauce won't be quite as thick)
• 1/2 Cup chicken broth (or 1/2 Cup water mixed with 1/4 tsp. CHICKEN SOUP BASE)
• 1/2 Cup sliced, dried apricots

Preparation

Step 1

Preheat oven to 350°. Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic; cook and stir until tender, about 6-7 minutes. Add the CURRY POWDER; cook and stir for 1 minute. Add the PEPPER; cook and stir for 2 minutes. Add the coconut milk and chicken broth; bring to a simmer. Stir 3-5 minutes, until thickened. Stir in the apricots. Place the chicken in a 9x13 pan. Pour the sauce over the chicken; move the chicken around in the sauce so the bottom is coated. Bake at 350° for 35-45 minutes until the chicken is thoroughly cooked. Serve over rice with a side of Moya's Spiced, Roasted Cauliflower.