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“I'm adding a lot of fruit and meat dishes tonight - I didn't plan it, but a lot of these make nice hot fall dinners. Enjoy!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour, 1 tsp curry, salt, and pepper.
  2. Dredge chicken and brown in butter and oil.
  3. Remove chicken from the skillet.
  4. Add 1 tbs of the leftover flour mix and cook until blended.
  5. Add stock, tomato paste, remaining curry, raisins, and sugar and bring to a boil.
  6. Add apricots and chicken, cover, and simmer for 8-10 minutes or until chicken is done.
  7. Add scallions to sauce, sprinkle with almonds, and serve with rice.

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