2 teaspoons olive oil1 lb. boneless skinless chicken breast halves, cut into ½ inch slices
½ cup chopped onion
1 teaspoon cumin seeds
1 clove garlic, minced
1 teaspoon garam masala
½ teaspoon turmeric
(1-2 teaspoons curry powder can be substituted for the garam masala & turmeric)
½ teaspoon salt
1/8 – ¼ teaspoon cayenne pepper
1 ½ cups reduced-sodium chicken broth
½ cup dried cherries
½ cup chopped dried apricots
1 teaspoons fresh ginger
¼ cup coarsely chopped cilantro
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Heat oil in large nonstick skillet over medium heat until hot. Add chicken; cook 4 to 6 minutes or just until browned, stirring frequently. Place on plate.
Add onion and cumin seeds to same skillet; cook and stir 2 minutes. Add garlic, garam masala, turmeric, salt and cayenne pepper; cook and stir 30 seconds. Return chicken and any accumulated juices to skillet; stir to coat.
Add broth, cherries, apricots and ginger; bring to a boil. Boil gently 10-15 minutes or until liquid is reduced by half and chicken is no longer pink. Sprinkle with cilantro.
Makes 4 (1-cup) servings.