Chicken with Curry and Apricot Sauce

(from clair’s recipe box)

Source: Meals in Minutes Cookbook

Prep time: 10 minutes
Cook time: 20 minutes
Serves 4 people

Categories: Ben favorites, Chicken, Ethnic, Main dish, Quick, Rotation


  • 4 boneless, skinless chicken breasts
  • 1/2 teaspoon of salt
  • 1/2 teaspoon pepper
  • 1 tsp garlic-infused olive oil
  • 1/2 cup chicken broth (make sure no corn syrup or HFCS in ingredients)
  • 1 tsp curry powder
  • 1/2 cup apricot preserves (*this takes some label-reading to find something that is FMA-friendly...there should be nothing with the word "syrup" on the label and should be sweetened only with sugar. Smucker's low sugar apricot preserves is one type that works)
  • 1/2 cup plain yogurt, at room temp
  • 4 servings of white rice (optional)


  1. Rinse chicken under cold running water and pat dry with paper towels. Season with salt and pepper. if you are serving with rice, start rice in rice-cooker. Heat oil in a nonstick skillet over medium high. Cook chicken until lightly browned, 4-5 minutes per side. Transfer to a plate and tinfoil tent to keep warm.

  2. Reduce heat to medium low. Add the broth, curry powder, and apricot preserves; bring to a simmer and cook until thickened, about 5 minutes.

  3. Return chicken and any accumulated juices to the pan and cook until chicken is cooked through, about 5 minutes. Transfer chicken to a serving plate and keep warm. Add the yogurt to the pan and stir to combine. Ladle sauce over the chicken (and optionally rice) and serve.

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