Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
2 tb Vegetable oil, divided
2 md Onions, cut into 1/2-inch
-chunks
2 Carrots, cut into 1/2-inch
-chunks
3 Cloves garlic, coarsely
-chopped
1 Apple *
1 lb Boneless, skinless chicken
-breasts **
2 To 3 teaspoons curry powder
1/2 ts Ground cumin
1/2 ts Ground ginger
1/4 ts Cayenne pepper
Salt and pepper, to taste
1/3 c Reduced-sodium chicken broth
1 c Rinsed whole seedless green
-grapes
2 tb Dark or golden raisins
2 c Plain low-fat yogurt, at
-room temperature
Hot cooked Texmati rice
1/4 c Chopped unsalted dry roasted
-peanuts

* 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.

Makes 4 servings.

From the Oregonian's FOODday, 1/26/93.

Posted by Stephen Ceideburg

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