Chicken Curry With Dried Apricots

Directions

1. Heat vegetable oil in heavy large skillet over medium heat. Add in minced shallots and saute/fry till golden, about 5 min. Fold in red curry paste and fresh ginger and cook 1 minute. Add in chicken tenders and saute/fry till cooked through, about 6 min. Using tongs, transfer chicken to bowl.
2. Add in unsweetened coconut lowfat milk and dry apricots to skillet and boil till mix is reduced to 2 1/4 c., about 10 min. Fold in mango chutney and 1/2 c. cilantro. Return cooked chicken to skillet.
3. Season to taste with salt and pepper. Stir to heat through. Sprinkle with remaining 1/4 c. cilantro. Serve over rice.
4. *Available at Asian markets and in the Asian foods section of some supermarkets.
5. **Available at Indian, Southeast Asian and Latin American markets and many supermarkets.