Name: Simple Curried Chicken
Ingredients: Stephen Ceideburg; 2 tb Vegetable oil, divided; 2 md Onions, cut into 1/2-inch chunks; 2 Carrots, cut into 1/2-inch chunks; 3 Cloves garlic, coarsely chopped; 1 Apple *; 1 lb Boneless, skinless chicken breasts **; 2 To 3 teaspoons curry powder; 1/2 ts Ground cumin; 1/2 ts Ground ginger; 1/4 ts Cayenne pepper; Salt and pepper, to taste; 1/3 c Reduced-sodium chicken broth; 1 c Rinsed whole seedless green grapes; 2 tb Dark or golden raisins; 2 c Plain low-fat yogurt, at room temperature; Hot cooked Texmati rice; 1/4 c Chopped unsalted dry roasted peanuts

There is [in God] an inexhaustible fountain of blessings. Every kind of dainty is in inexhaustible plenty. Therefore ‘tis called a river of life, rivers of pleasure forevermore (Revelation 22:1). Here the soul manifests itself abundantly without danger of spending the provision. Therefore Christ says to His people, “Eat, O friends; drink, yea, drink abundantly, O beloved” (Song of Songs 5:1). There is no such thing as excess in our taking of this spiritual food. There is no such virtue as temperance in spiritual feasting… At God’s right hand there are pleasures forevermore. There you may eat and drink, and always be satisfied and yet never be glutted. You may eat and drink abundantly and never be in danger of excess.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains		Poultry	4	Servings

INGREDIENTS

		Stephen Ceideburg
2	tb	Vegetable oil, divided
2	md	Onions, cut into 1/2-inch chunks
2		Carrots, cut into 1/2-inch chunks
3		Cloves garlic, coarsely chopped
1		Apple *
1	lb	Boneless, skinless chicken breasts **
2		To 3 teaspoons curry powder
1/2	ts	Ground cumin
1/2	ts	Ground ginger
1/4	ts	Cayenne pepper
		Salt and pepper, to taste
1/3	c	Reduced-sodium chicken broth
1	c	Rinsed whole seedless green grapes
2	tb	Dark or golden raisins
2	c	Plain low-fat yogurt, at room temperature
		Hot cooked Texmati rice
1/4	c	Chopped unsalted dry roasted peanuts

INSTRUCTIONS

* 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 1/3 or 1/2-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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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