Curried chicken with apples
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | smalls | Chicken breast halves; bones |
| 3 | teaspoons | Vegetable oil |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground red pepper |
| 1 | medium | Unpeeled green apple; choppe |
| 1 | medium | Onion; chopped |
| 1 | clove | Garlic; finely chopped |
| 2 | teaspoons | Curry powder |
| 2 | teaspoons | Orange peel; grated |
| 1 | cup | Chicken broth or water |
| ¼ | cup | Raisins |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Cold water |
| 3 | tablespoons | Chopped fresh parsley |
| 1 | tablespoon | Orange peel; grated |
| 4 | cups | Hot cooked rice |
Directions
Recipe by: Pasta, Rice & beans Remove any excess fat from chicken. Cut chicken into 1" pieces. Heat 2 tsp. oil in 10" skillet over med. heat. Cook chicken, salt and red pepper in oil about 5 min., stirring occasionally, until chicken is no longer pink in center; remove chicken from skillet. Add remaining 1 tsp. oil, the apple, onion, garlic, curry powder, and 2 tsp.
orange peel to skillet. Cook over med. heat about 7 min., stirring occasionally, until apple is tender. Stir in broth, raisins and chicken.
heat to boiling, stirring constantly. Mix cornstarch and water; stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 min.
Stir parsley and 1 Tbls. orange peel into hot rice; serve with chicken.
Posted to MC-Recipe Digest V1 #813 by Nancy Berry <nlberry@...> on Sep 28, 1997