Chicken Curry With Dried Apricots

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2 tablespoons vegetable oil

1/2 cup chopped shallots

1 tablespoon Thai red curry paste*

1 tablespoon minced peeled fresh ginger

1 pound chicken tenders

2 14-ounce cans unsweetened coconut milk**

1/2 cup dried apricots, quartered

2 tablespoons purchased mango chutney

3/4 cup chopped fresh cilantro

Freshly steamed white rice

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