Thai Chicken Curry With Dried Apricots

• 3 -4 tablespoons vegetable oil (don't use olive oil)
• 2 small onions, chopped (can use shallots also)
• 1 tablespoon garlic, chopped (or to taste)
• 1 small red bell pepper, chopped
• 1 tablespoon Thai red curry paste
• 1 tablespoon minced fresh ginger
• 1 1/2 lbs boneless skinless chicken breasts, cut into pieces
• 2 (14 ounce) cans unsweetened coconut milk
• 3 tablespoons mango chutney (can use more to taste)
• 1/2 cup chopped fresh cilantro
• 3/4 cup dried apricot, halved (can add in (to taste)
• steamed rice

1. In a heavy skillet heat oil over medium heat.
2. Add in onions, garlic and red bell pepper; saute for about 5 minutes.
3. Add in red curry paste and minced ginger; saute for about 1 minute longer.
4. Add in the cubed chicken breast and cook, stirring for 5 minutes; transfer the chicken to a bowl.
5. Add in 2 cans unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to about 2-1/2 cups (this should take about 10 minutes).
6. Add in mango chutney and half of the chopped fresh cilantro; mix to combine.
7. Return the cooked chicken back to the skillet and season with salt and pepper to taste.
8. Sprinkle with remaining cilantro.
9. Serve over rice.

onions, garlic, red bell pepper, red curry, fresh ginger, chicken breasts, unsweetened coconut milk, mango, fresh cilantro, dried apricot, rice

Taken from www.food.com/recipe/thai-chicken-curry-with-dried-apricots-141560 (may not work)