Apricot Curry Chicken

1. Heat oil in large skillet or dutch oven.

2. Cook onions and garlic for 2-3 minutes.

3. Add chicken and brown on each side, another 2-3 minutes.

4. Add curry powder and ginger and mix well, coating the chicken.

5. Add the remaining ingredients, using just enough chicken broth to cover all the ingredients. Mix well.

6. Bring to a boil, then reduce heat, cover and simmer for at least 30 minutes to allow the chicken to get tender and the flavors to mix well.

7. Serve over rice.

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Nutrient	Quantity
Total fats	78.2302 g
Protein	92.9868 g
Carbohydrates	110.8199 g
Energy	1498.4991 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6432 g
Water	629.1174 g
Aspartic acid	6.6339 g
Calcium, Ca	231.528 mg
Lutein + zeaxanthin	73.295 g
Fiber, total dietary	12.6818 g
Fatty acids, total saturated 22:0	0.0174 g
Fatty acids, total trans-polyenoic 13:0	0.0149 g
Carotene, beta	851.179 g
Niacin	37.61 mg
Hydroxyproline	0.499 g
Vitamin A, RAE	74.589 g
Arginine	4.5582 g
Riboflavin	0.6838 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0482 g
Fatty acids, total saturated 20:1	0.0751 g
Glutamic acid	11.8933 g
Sodium, Na	3932.6974 mg
Fatty acids, total saturated 16:1 undifferentiated	2.8501 g
Total lipid (fat)	78.2302 g
Manganese, Mn	3.6447 mg
Fructose	1.3938 g
Proline	3.7418 g
Fatty acids, total saturated 16:0	14.3786 g
Fatty acids, total saturated 8:0	0.0026 g
Sucrose	5.0624 g
Choline, total	235.0402 mg
Sugars, total	10.6501 g
Serine	2.8513 g
Fatty acids, total saturated 10:0	0.0028 g
Fatty acids, total saturated 18:0	3.0239 g
Vitamin B-6	0.5517 mg
Selenium, Se	156.1366 g
Ash	16.3915 g
Fatty acids, total saturated 18:1 undifferentiated	36.0097 g
Pantothenic acid	5.1735 mg
Phenylalanine	2.7683 g
Copper, Cu	2.0965 mg
Betaine	142.4818 mg
Thiamin	1.5973 mg
Methionine	1.5605 g
Iron, Fe	10.1591 mg
Carbohydrate, by difference	110.8199 g
Phosphorus, P	1288.2387 mg
Folate, total	92.5201 g
Tocopherol, gamma	0.3293 mg
Fatty acids, total saturated 4:0	0.0023 g
Fatty acids, total saturated 22:1 undifferentiated	0.0026 g
Alanine	3.8259 g
Cholesterol	207.1668 mg
Valine	3.4762 g
Fatty acids, total saturated 18:2 undifferentiated	14.7626 g
Glycine	3.4593 g
Carotene, alpha	14.725 g
Glucose (dextrose)	2.8403 g
Fatty acids, total saturated 14:0	0.1529 g
Zinc, Zn	5.418 mg
Isoleucine	3.2199 g
Maltose	0.0465 g
Fatty acids, total saturated 12:0	0.0008 g
Fatty acids, total polyunsaturated	15.4363 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	5.3176 g
Tocotrienol, alpha	0.016 mg
Vitamin A, IU	1498.571 IU
Folate, DFE	92.5201 g
Tryptophan	0.9657 g
Vitamin C, total ascorbic acid	16.2463 mg
Phytosterols	50.085 mg
Galactose	0.0397 g
Fatty acids, total polyunsaturated 18:1 c	1.6522 g
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	0.0072 g
Tyrosine	1.7236 g
Vitamin B-12	2.6058 g
Vitamin K (phylloquinone)	49.0486 g
Fatty acids, total saturated	17.693 g
Histidine	2.2058 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0025 g
Fatty acids, total monounsaturated	38.9852 g
Threonine	2.9143 g
Folate, food	92.5201 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	80.6 g
Vitamin E (alpha-tocopherol)	9.133 mg
Magnesium, Mg	189.0892 mg
Lysine	5.124 g
Potassium, K	2095.944 mg
Cystine	0.8875 g
Fluoride, F	0.44 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	1 teaspoon	1.6	0.3554	0.015
Garlic	2 tablespoons	25.33	5.6202	0.085
Olive oil	1 tablespoon	119.34	0	13.5
Onion	0.25 cup	16	3.736	0.04
Curry powder	3 tablespoons	61.425	10.5519	2.6479
plain yogurt	0.5 cup	0	0	0
chicken broth	1 can	94.55	2.2875	3.172
chicken tender	1 lb	1143.0541	79.6509	58.4681
apricot	0.5 cup	37.2	8.618	0.3022
craisin	0.5 cup	0	0	0