Simple Curried Chicken

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil - divided
2 tablespoons	30ml	Onions - cut into 1/2-inch (medium)
2		Carrots - cut into 1/2-inch
3		Garlic - coarsely
1		Apple *
1 lb	454g / 16oz	Boneless - skinless chicken
		**
2 teaspoons	10ml	Curry powder - up to 3
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground ginger
1/4 teaspoon	1.3ml	Cayenne pepper
		Salt and pepper - to taste
1/3 cup	78ml	Reduced-sodium chicken broth
1 cup	237ml	Rinsed whole seedless green - grapes
2 tablespoons	30ml	Dark or golden raisins
2 cups	474ml	Plain low-fat yogurt - at
		Temperature
		Hot cooked texmati rice
1/4 cup	36g / 1.3oz	Chopped unsalted dry roasted - peanuts

Recipe 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.

Source:
Madhur Jaffrey

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