Fruity Chicken Curry

1/4 cup olive or vegetable oil

1 medium onion, chopped (1/2 cup)

4 boneless skinless chicken breasts, cut into 1-inch cubes

2 Tbsp. water

2 Tbsp. curry powder

1/4 tsp. salt

1/8 tsp. pepper

1/3 cup peanuts, if desired

1/3 cup apricot marmalade

Cook rice in rice cooker. Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook and stir onion in oil, stir 2 minutes. Add chicken, 2 tablespoons water, curry powder, salt and pepper; cook and stir 6-8 minutes or until chicken is no longer pink in center. Add peanuts and apricot marmalade; cook and stir 7-8 minutes. Serve over rice.

Recipe Credit: Jenna Steed (with some modifications)