1. In a heavy skillet heat oil over medium heat. 2. Add in onions, garlic and red bell pepper; saute for about 5 minutes. 3. Add in red curry paste and minced ginger; saute for about 1 minute longer. 4. Add in the cubed chicken breast and cook, stirring for 5 minutes; transfer the chicken to a bowl. 5. Add in 2 cans unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to about 2-1/2 cups (this should take about 10 minutes). 6. Add in mango chutney and half of the chopped fresh cilantro; mix to combine. 7. Return the cooked chicken back to the skillet and season with salt and pepper to taste. 8. Sprinkle with remaining cilantro. 9. Serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
