Chicken Almond Curry with Apricots (Food and Wine)

I had a crazy day today. Work was a bit insane and even a little annoying at times. I got up super early to work out and by 4:45, I had a headache and was cranky. I realize that most people just want to go home and order in on nights like tonight, but for me chopping and cooking a comforting meal is just what I need. This recipe is from and old edition Food and Wine Magazine. I have made it before, but not in a few years, so I wasn't sure how the kids would like it. Everyone really enjoyed it, although I did leave most of the sauce off for the kids because it was a little spicy for their tastes. I just pulled the chicken out before I boiled the sauce and then cut it up for the little guys before I covered the rest back with the sauce. I served the dish with steamed green beans and brown rice cooked with saffron and turmeric for a nice yellow color.

Chicken Almond Curry with Apricots (Food and Wine Magazine)

Timing - Active: 25 minutes; Total: 40 minutes

Ingredients

1/3 cup whole almonds
12 dried apricots
Boiling water
1 1/2 tablespoons vegetable oil
Four 6-ounce skinless, boneless chicken breast halves (cut in thirds)
Salt and freshly ground pepper
2 tablespoons finely grated fresh ginger
2 large garlic cloves, minced
1 large onion, finely chopped
1 1/2 tablespoons curry powder
1/4 teaspoon cayenne pepper
2 cups chicken stock or low-sodium broth
2 tablespoons plain low-fat yogurt
2 scallions, sliced on the diagonal

How to Make

In a mini food processor, grind the almonds to a powder. In a small heatproof bowl, soak the apricots in boiling water until plump, 20 minutes; drain.

Heat 1 tablespoon of the oil in a large nonstick skillet. Add the chicken breasts, season with salt and pepper and cook over moderately high heat until browned, about 3 minutes per side. Transfer to a large plate.

Add the ginger, garlic, onion and the remaining 1/2 tablespoon of oil to the skillet and cook over low heat, stirring occasionally, until softened, about 10 minutes. Add the curry powder and cayenne and cook, stirring, until fragrant, about 3 minutes. Add the ground almonds and chicken stock and bring to a simmer. Return the chicken breasts to the skillet and add the apricots. Simmer over low heat until the chicken is cooked through, about 5 minutes.

Transfer the chicken to a platter. Boil the sauce over moderate heat until thickened, about 8 minutes. Stir in the yogurt and season with salt and pepper. Pour the sauce over the chicken, scatter the scallions on top and serve.

Serves 4