1. Rinse chicken and pat dry. Cut into 2- inch chunks. 2. Heat oil in a large skillet over medium high heat. Saute chicken in oil until browned, about 15 minutes. Remove chicken from skillet and set aside in covered bowl; keep warm. 3. 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. 4. Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. 5. Heat through and season with salt and pepper to taste (remove cinnamon stick and cloves before serving). 6. Serve over hot cooked rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
