4 skinless chicken breasts
1 c chicken stock
1 medium onion
2 Tbsp olive oil
2 tsp curry powder
8.25 oz. can apricots in light syrup
1/2 c. mayonnaise
1/2 c. sour cream
6 dried apricots
Poach chicken:
In a heavy bottom pan, bring chicken stock nearly to the boil - the surface of the liquid will just begin to show movement, but not big roiling bubbles. Add chicken, then reduce heat to simmer. Cover and let simmer 10 minutes. Remove chicken from pan.
Add onions:
Dice onions. Add olive oil to the stock where the chicken simmered, then add the diced onion. Add curry powder. Drain canned apricots, then chop, the same size as the onion dice. Add apricots to the pan. Cook all over medium heat until onion is soft and translucent and liquid cooks down.
Finish sauce:
If you like a smooth sauce, pour the onion-stock mixture into a
blender
and puree. (This is an ideal task for a
stick blender.)
If you don't mind the lumps (or don't fancy cleaning up the blender afterwards), then skip to the next step: add mayonnaise and sour cream.
Finish chicken:
Cut chicken into bite-sized pieces. Combine chicken and sauce in serving dish. Garnish with chopped, dried apricots.
Serve with rice and
naan.
Adapted from
Penzeys Spices, 2005
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