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Simple Curried Chicken

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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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