Spicy curried chicken with rice

4 servings

Ingredients

Quantity Ingredient
4 Boneless, skinless chicken breast halves (about 1 pound)
1 teaspoon Vegetable oil
¼ teaspoon Salt
⅛ teaspoon Ground red pepper (cayenne)
1 teaspoon Vegetable oil
1 medium Unpared green apple chopped (about 1 cup)
1 medium Onion, chopped (about 1/2 cup)
1 Clove garlic, minced
2 teaspoons Curry powder
2 teaspoons Grated orange peel
1 cup Chicken broth or water
2 tablespoons Raisins
1 tablespoon Cornstarch
¼ cup Cold water
2 cups Cooked rice

Directions

Cut chicken breast halves into 1-inch pieces. Heat 1 teaspoon oil in 10-inch non-stick skillet until hot. Cook chicken, salt and red pepper in oil over medium heat about 5 minutes, stirring frequently until done; remove chicken. Add 1 teaspoon oil, the apple, onion, garlic, curry powder, and orange peel to skillet. Cook about 7 minutes, stirring frequently, until apple is tender. Stir in broth, raisins and chicken. Heat to boiling, stirring constantly. Mix the cornstarch and cold water; stir into chicken mixture. Boil and stir 1 minute. Serve over rice. Makes 4 servings.

Recipe from Betty Crocker's "30 Minutes or Less" Cookbook

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