Thai Chicken Curry With Dried Apricots - cooking recipe

Ingredients

3 -4 tablespoons vegetable oil (don't use olive oil)
2 small onions, chopped (can use shallots also)
1 tablespoon garlic, chopped (or to taste)
1 small red bell pepper, chopped
1 tablespoon Thai red curry paste
1 tablespoon minced fresh ginger
1 1/2 lbs boneless skinless chicken breasts, cut into pieces
2 (14 ounce) cans unsweetened coconut milk
3 tablespoons mango chutney (can use more to taste)
1/2 cup chopped fresh cilantro
3/4 cup dried apricot, halved (can add in (to taste)
steamed rice

Preparation

In a heavy skillet heat oil over medium heat.
Add in onions, garlic and red bell pepper; saute for about 5 minutes.
Add in red curry paste and minced ginger; saute for about 1 minute longer.
Add in the cubed chicken breast and cook, stirring for 5 minutes; transfer the chicken to a bowl.
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).
Add in mango chutney and half of the chopped fresh cilantro; mix to combine.
Return the cooked chicken back to the skillet and season with salt and pepper to taste.
Sprinkle with remaining cilantro.
Serve over rice.