Bombay chicken

Yield: 6 Servings

Measure Ingredient
4 \N Skinless Boneless Chicken Breast; Abt 1 Lb
1 tablespoon Whole-Wheat Flour
½ teaspoon Curry Powder; Plus
1 teaspoon Curry Powder
½ teaspoon Paprika
1½ teaspoon Italian Seasoning
2 tablespoons Fatfree Vegetarian Broth; Chicken Flavor, Plus
2 tablespoons Fatfree Vegetarian Broth; Chicken Flavored
2 \N Cloves Garlic; Chopped
1 cup Onion; Finely Chopped
2 cups Apples; Pippin, Peel,
\N \N Core And Dice
1 cup Raisins
1 tablespoon Lemon Juice
10½ ounce Mandarin Oranges; Undrained
2 cups Brown Rice; Cooked In Ff Veg
\N \N ; Chicken Broth

Cut flilets in 2" cubes. In heavy bag, combine flour, ½ t curry powder, paprika, italian seasoning and chicken pieces tossing to coat chicken thoroughly.

In med-large skillet over med-high heat, stir-fry chicken in 2 T broth for about 10 min, until chicken is no longer pink inside. Remove from pan.

Preheat oven to 350 deg F.

Add garlic, onion and 2 T broth to skillet and cook, stirring often, 5 min or until the garlic and onion begin to color. Stir in apples, remaining 1 t curry, raisins, lemon juice and oranges with juice. Cover and cook over med heat for 10 min.

Remove skillet from heat. Set aside 1 C of the fruit mixture for topping; stir cooked rice into remaining fruit mixture.

Bake uncovered at 350 deg F for 20 - 30 min, until liquid is absorbed and casserole is golden brown.


Entered into MasterCook and tested for you by Reggie Dwork reggie@...

NOTE: I am going to make this next time without the chicken but use everything else in the recipe. I think it would make a wonderful side dish, breakfast or dessert. It seems like it is versatile enough to be able to do this and use it for just about any meal.

Posted to Digest eat-lf.v096.n146 Date: Mon, 09 Sep 1996 05:06:08 -0700 From: Reggie Dwork <reggie@...> NOTES : According to book:

Cal 314

Fat 3.5g

Chol 64mg

Fiber 5.1g

Sodium 121mg

CFF 10%

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