Spicy curried chicken with rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless, skinless chicken breast halves (about 1 pound) | |
| 1 | teaspoon | Vegetable oil |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground red pepper (cayenne) |
| 1 | teaspoon | Vegetable oil |
| 1 | medium | Unpared green apple chopped (about 1 cup) |
| 1 | medium | Onion, chopped (about 1/2 cup) |
| 1 | Clove garlic, minced | |
| 2 | teaspoons | Curry powder |
| 2 | teaspoons | Grated orange peel |
| 1 | cup | Chicken broth or water |
| 2 | tablespoons | Raisins |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Cold water |
| 2 | cups | Cooked rice |
Directions
Cut chicken breast halves into 1-inch pieces. Heat 1 teaspoon oil in 10-inch non-stick skillet until hot. Cook chicken, salt and red pepper in oil over medium heat about 5 minutes, stirring frequently until done; remove chicken. Add 1 teaspoon oil, the apple, onion, garlic, curry powder, and orange peel to skillet. Cook about 7 minutes, stirring frequently, until apple is tender. Stir in broth, raisins and chicken. Heat to boiling, stirring constantly. Mix the cornstarch and cold water; stir into chicken mixture. Boil and stir 1 minute. Serve over rice. Makes 4 servings.
Recipe from Betty Crocker's "30 Minutes or Less" Cookbook