Instructions: Heat vegetable oil in heavy large skillet over medium heat. Add chopped shallots and saute until golden brown, about 5 minutes. Mix in red curry paste and fresh ginger and cook 1 minute. Add chicken tenders and saute until cooked through, about 6 minutes. Using tongs, transfer chicken to bowl.

Add unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to 2 1/4 cups, about 10 minutes. Mix in mango chutney and 1/2 cup cilantro. Return cooked chicken to skillet.

Season to taste with salt and pepper. Stir to heat through. Sprinkle with remaining 1/4 cup cilantro. Serve over rice.

*Available at Asian markets and in the Asian foods section of some supermarkets.

**Available at Indian, Southeast Asian and Latin American markets and many supermarkets.

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