Recipe - Simple Curried Chicken

Stephen Ceideburg
2 tablespoon Vegetable oil, divided
2 md Onions, cut into 1/2inch
chunks
2 Carrots, cut into 1/2inch
chunks
3 Cloves garlic, coarsely
chopped
1 Apple *
1 pound Boneless, skinless chicken
breasts **
2 To 3 teaspoons curry powder
One half teaspoon Ground cumin
One half teaspoon Ground ginger
One fourth teaspoon Cayenne pepper
Salt and pepper, to taste
1/3 cup Reducedsodium chicken broth
1 cup Rinsed whole seedless green
grapes
2 tablespoon Dark or golden raisins
2 cup Plain lowfat yogurt, at
room temperature
Hot cooked Texmati rice
One fourth cup Chopped unsalted dry roasted
peanuts

* peeled, cored and cubed Golden Delicious or Granny Smith apple ** and/or
thighs cut into 1inch pieces

Canned reducedsodium chicken broth is convenient to keep on hand. You can
freeze leftover broth from opened cans in small plastic storage containers
in 1/3 or 1/2cup portions.

Preparation time: 15 minutes. Cooking time: 20 minutes.

Heat 1 tablespoon oil in large, deep skillet with cover. Add onions,
carrots and garlic. Cook, stirring, over medium heat until vegetables are
golden, about 5 minutes. Stir in apple. Transfer vegetables to side dish.

Add remaining 1 tablespoon oil to skillet. Add chicken and cook over
mediumhigh heat just until browned on both sides, about 5 minutes.
Sprinkle with curry, cumin, ginger, cayenne, salt and pepper. Stir to blend
well. Add reserved cooked vegetables, broth, grapes and raisins. Cover and
cook over low heat, stirring once or twice, just until flavors are blended
and chicken is cooked through, about 10 minutes.

Remove skillet from heat and gradually stir in yogurt. Do not place yogurt
over heat source or it will curdle. Spoon chicken mixture over hot cooked
rice and sprinkle with peanuts.

Makes 4 servings.

From the Oregonian's FOODday, 1/26/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini