Instructions: Heat oil over medium-high heat in a nonstick skillet. Saute chicken until browned, about 3-5 minutes per side. Remove from pan and set aside. Lower heat and in the same skillet saute onion and garlic until soft. Add 1-2 tablespoons chicken lbroth if necessary to keep it moist. Add curry powder, mustard, apricot preserves, and re-maining broth. Cook for 10 minutes.

Return chicken with juices to pan and continue cooking 8-10 minutes, until juices run clear. Add yogurt (at room temperature), salt, and pepper. Heat through and serve over rice.

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