- 2 teaspoons olive oil
- 4 (5 ounce) boneless skinless chicken breast halves
- 1 small onion, thinly sliced
- 3 garlic, minced
- 1 tablespoon curry powder
- 1 1/3 cups canned crushed tomatoes
- 1/4 cup dried apricots, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/4 cup sliced almonds
- Heat oil in large nonstick Dutch oven over medium heat. Add chicken and saute until golden brown, about 3 minutes a side. Transfer chicken to plate with tongs or slotted spoon.
- Add onion and garlic to pan and cook until onion is tender, about 5 minutes.
- Stir in curry powder and cook for 1 minute. Add tomatoes, apricots, salt, thyme, and pepper, and bring to a boil.
- Return chicken (and any accumulated juices) to Dutch oven. Reduce to a simmer, cover, and cook until chicken is cooked through, about 20 minutes. (Recipe can be made ahead to this point and refrigerated. Reheat in 325 degree F oven.) Serve sprinkled with almonds.