Curry in a Hurry

• 1 (10 ounce) package frozen green beans
• 1 12 cups matchstick carrots
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 1 teaspoon curry powder
• 2 teaspoons grated fresh ginger
• 2 garlic cloves, minced
• 1 cup chicken broth
• 13 cup apricot preserves
• 1 tablespoon cornstarch
• 1 lb cooked chicken, cut into bite-size pieces
• cooked rice

1. Place green beans and carrots in medium glass bowl; cover and microwave 6 minutes.
2. Set aside.
3. In large nonstick skillet, heat oil over medium-high heat, add onion and curry powder, and cook, stirring occasionally, until onion is soft, about 6 minutes.
4. Stir in ginger and garlic, and cook 1 minute more.
5. Stir chicken broth and apricot preserves into skillet; bring to a boil.
6. In small bowl, combine cornstarch with 1 tablespoon water.
7. Whisk cornstarch mixture into skillet, and cook 1 minute longer.
8. Reduce heat to medium-low, stir in green beans, carrots, and chicken, and heat through.
9. Serve over rice.

green beans, matchstick carrots, vegetable oil, onion, curry powder, ginger, garlic, chicken broth, apricot preserves, cornstarch, chicken, rice

Taken from www.food.com/recipe/curry-in-a-hurry-351847 (may not work)