Recipe(tried): Chicken Almond Curry with Apricots

My husband loves curry but I have always been a little ambivalent about it. I decided I would do a little experimenting with it this year and included curry powders and ingredients in my rcent Penzey's order. This chicken curry from my January Food and Wine Magazine looked like a good place to start. It was easy and really delicious. One note, the chicken breasts I used while slightly smaller than 6 ounces took a little longer to cook through than 5 minutes. Served it with jasmine rice and cooked spinach.

CHICKEN ALMOND CURRY WITH APRICOTS

4 Servings

1/3 cup whole almonds
12 dried apricots (3 ounces)
Boiling water
1 1/2 tablespoons vegetable oil
Four 6-ounce skinless, boneless chicken breast halves
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

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.