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Carol’s Easy Chicken Curry

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main-dish gluten free low fat nut free dinner


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6 chicken breasts, bone-in with some skin

1-2 tsp. KOSHER STYLE FLAKE salt, to taste

1-2 tsp. PENZEYS GROUND pepper, to taste

5 Cups hot water

4 tsp. chicken SOUP BASE

4 TB. cider vinegar

6 oz. dried apricots cut into 1/4 inch dice

2 TB. butter

2 TB. vegetable oil

11/2 Cups diced white onion

1 TB. MAHARAJAH or SWEET curry powder (or more, to taste)

3 TB. cornstarch

11/3 Cups orange juice

6-8 servings cooked jasmine rice

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