Title: Apricot curry chicken
 Categories: Poultry
      Yield: 4 Servings
 
      2 tb Vegetable oil
      1 md Chopped onion
      3    Cloves minced garlic
      1 tb Grated gingeroot
      1 ts Curry powder
      4    1" cubed skinless boneless
           -chicken breasts
      1 c  Chicken broth
    1/4 c  Apricot jam
      2 tb Tomato paste
      2 ts Cornstarch
      2 tb Water
 
  In skillet, brown chicken in 1 tbs oil until no longer pink. Remove
  from pan. Set Aside. In skillet, cook onion, garlic, gingeroot &
  curry powder until onions are soft. Return chicken to pan. Add
  chicken broth, jam & tomato paste. Bring to a boil, sti rring
  occassionally, until well blended. Reduce heat to simmer, cover and
  let simmer for ten minutes. Make a paste with the cornstarch and
  water, add to pan, stirring continuously until thickened. Serve over
  rice. Serves 4.
  
  NOTES : I used my home made jam and it gives a  much nicer taste than
  using store bought.
  
  Recipe