- In a bowl, combine all of the ingredients. Set aside.
- In another bowl, combine the curry powder with 2 tbsp (30 ml) of the oil. Add the remaining ingredients, except for the potatoes and green beans. Season with salt and pepper. Mix well.
- In a large non-stick skillet over medium-high heat, brown the chicken mixture in the remaining oil on both sides. Season with salt and pepper. Add the sauce and potatoes. Bring to a boil. Cover and cook for 15 minutes. Add the green beans and cook, covered, for another 5 minutes or until the vegetables are tender and the chicken is cooked through.
The apricot spread can be replaced with apricot jam, but since it is sweeter, only add 3 tbsp (45 ml).