Simple curried chicken

4 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
2 tablespoons Vegetable oil, divided
2 mediums Onions, cut into 1/2-inch chunks
2 Carrots, cut into 1/2-inch chunks
3 Cloves garlic, coarsely chopped
1 Apple *
1 pounds Boneless, skinless chicken breasts **
2 To 3 teaspoons curry powder
½ teaspoon Ground cumin
½ teaspoon Ground ginger
¼ teaspoon Cayenne pepper
Salt and pepper, to taste
⅓ cup Reduced-sodium chicken broth
1 cup Rinsed whole seedless green grapes
2 tablespoons Dark or golden raisins
2 cups Plain low-fat yogurt, at room temperature
Hot cooked Texmati rice
¼ cup Chopped unsalted dry roasted peanuts

Directions

* peeled, cored and cubed Golden Delicious or Granny Smith apple ** and/or thighs cut into 1-inch pieces Canned reduced-sodium chicken broth is convenient to keep on hand.

You can freeze leftover broth from opened cans in small plastic storage containers in ⅓ or ½-cup 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 medium-high 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

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