Chicken

• 1 ½ lbs chicken breasts, (organic)
• ⅓ cup white flour
• 2 tbsp olive oil

Curry Sauce

• 3 tbsp olive oil
• 1 cup onion, diced
• 2 cloves garlic, pressed
• 1 tbsp fresh ginger, peeled and grated or minced
• 1 large can crushed tomatoes, (28oz)
• ½ cup reduced sodium chicken stock
• ¼ cup apple cider vinegar
• 1 tbsp Sambal Oelek
• 2 tbsp curry powder
• 1 tsp turmeric, or 1 tbsp fresh grated
• 1 tsp cinnamon
• 1 tsp cumin
• ½ tsp black pepper
• 4 bay leaves
• ¼ cup apricot jam

Garnish

• 1 tbsp fresh cilantro, chopped (optional)

In a large sauce pan, sauté onion in olive oil over low heat until translucent. Mix dry spices in mortar or small bowl. Add crushed tomatoes, garlic, stock, spices, stir to mix and cook covered over low heat while cooking the chicken, stirring as needed to prevent sticking. Add oil to large non-stick skillet and preheat over medium heat. Cut chicken into pieces, trimming fat as required, coat with flour in plastic bag. Place chicken into skillet and turn up heat to medium-high. Cook chicken until almost done, flipping once and breaking up bunches to ensure even cooking. Add chicken to sauce and simmer covered for an hour or so, stirring as needed. Serve over penne pasta, couscous or rice, and garnish with cilantro.