Chicken Almond Curry with Apricots
- ACTIVE: 25 MIN
- TOTAL TIME: 40 MIN
- SERVINGS: 4
- 1/3 cup whole almonds
- 12 dried apricots (3 ounces)
- Boiling water
- 1 1/2 tablespoons vegetable oil
- Four 6-ounce skinless, boneless chicken breast halves
- Salt and freshly ground pepper
- 2 tablespoons finely grated fresh ginger
- 2 large garlic cloves, minced
- 1 large onion, finely chopped
- 1 1/2 tablespoons curry powder
- 1/4 teaspoon cayenne pepper
- 2 cups chicken stock or low-sodium broth
- 2 tablespoons plain low-fat yogurt
- 2 scallions, sliced on the diagonal
- In a mini food processor, grind the almonds to a powder. In a small heatproof bowl, soak the apricots in boiling water until plump, 20 minutes; drain.
- Heat 1 tablespoon of the oil in a large nonstick skillet. Add the chicken breasts, season with salt and pepper and cook over moderately high heat until browned, about 3 minutes per side. Transfer to a large plate.
- Add the ginger, garlic, onion and the remaining 1/2 tablespoon of oil to the skillet and cook over low heat, stirring occasionally, until softened, about 10 minutes. Add the curry powder and cayenne and cook, stirring, until fragrant, about 3 minutes. Add the ground almonds and chicken stock and bring to a simmer. Return the chicken breasts to the skillet and add the apricots. Simmer over low heat until the chicken is cooked through, about 5 minutes.
- Transfer the chicken to a platter. Boil the sauce over moderate heat until thickened, about 8 minutes. Stir in the yogurt and season with salt and pepper. Pour the sauce over the chicken, scatter the scallions on top and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.