No Worry Chicken Curry in a Hurry

• 4 boneless skinless chicken breasts
• 2 tablespoons vegetable oil
• 2 medium onions, peeled and quartered
• 1 inch fresh ginger, peeled and finely chopped (or 1 teaspoon ground ginger)
• 1 teaspoon crushed garlic
• 1 tablespoon curry powder, to taste
• 2 tablespoons apricot jam or 2 tablespoons apricot chutney
• 1 (15 ounce) can tomato sauce
• 1 (10 ounce) can coconut milk
• 2 teaspoons whole cloves
• 1 teaspoon ground cardamom
• 1 cinnamon stick
• salt
• pepper
• hot cooked rice, to serve

1. Rinse chicken and pat dry.
2. Cut into 2- inch chunks.
3. Heat oil in a large skillet over medium high heat.
4. Saute chicken in oil until browned, about 15 minutes.
5. Remove chicken from skillet and set aside in covered bowl; keep warm.
6. Saute onion in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in the curry powder and the apricot jam or chutney.
7. Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick.
8. Heat through and season with salt and pepper to taste (remove cinnamon stick and cloves before serving).
9. Serve over hot cooked rice.

chicken breasts, vegetable oil, onions, ginger, garlic, curry powder, apricot, tomato sauce, coconut milk, whole cloves, ground cardamom, cinnamon, salt, pepper, rice

Taken from www.food.com/recipe/no-worry-chicken-curry-in-a-hurry-409818 (may not work)