Chicken Almond Curry with Apricots

Turn a chicken dish into a quick-and-easy homemade curry for your next meal or dinner party.

Serves: 4

2/3 cup whole almonds

1 1/2 tablespoons vegetable oil

2 pounds skinless, boneless chicken breasts, cut in 1-inch cubes

Salt, to taste

2 tablespoons fresh ginger, finely chopped

2 large garlic cloves, minced

1 large onion, finely chopped

2 tablespoons curry powder

1 tablespoon turmeric powder

1 tablespoon cumin

2 cups chicken stock

12 dried apricots, sliced

1 can coconut milk

1/2 cup cilantro, chopped

1. In a food processor, grind almonds to a fine powder.

2. Heat 1 tablespoon of the oil in a large nonstick skillet. Salt chicken and add to skillet. Cook over moderately high heat until browned, about 3 minutes per side. Transfer to a large plate.

3. Add ginger, garlic, onion and remaining 1/2 tablespoon of oil to skillet; cook over low heat, stirring occasionally, until softened, about 10 minutes. Add curry powder, turmeric and cumin and cook, stirring, about 3 minutes. Add ground almonds and chicken stock; bring to a simmer.

4. Return chicken to skillet and add apricots. Simmer over low heat until chicken is cooked through, about 15 minutes. Add coconut milk and simmer for an additional 8 minutes.

5. Garnish each serving with cilantro.