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Title: Curried Chicken with Apples
Categories: Entree Chicken
Yield: 4 Servings
| 4 | sm | Chicken breast halves; bones |
| 3 | ts | Vegetable oil |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground red pepper |
| 1 | md | Unpeeled green apple; choppe |
| 1 | md | Onion; chopped |
| 1 | cl | Garlic; finely chopped |
| 2 | ts | Curry powder |
| 2 | ts | Orange peel; grated |
| 1 | c | Chicken broth or water |
| 1/4 | c | Raisins |
| 1 | tb | Cornstarch |
| 1/4 | c | Cold water |
| 3 | tb | Chopped fresh parsley |
| 1 | tb | Orange peel; grated |
| 4 | c | Hot cooked rice |
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 MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997
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