Bombay Chicken

4 skinless boneless chicken breast (about 1 lb), cut in 2-inch cubes
1 tbsp whole-wheat flour
1 1/2 tsp curry powder, divided
1/2 tsp paprika
1 1/2 tsp Italian seasoning
4 tbsp fat free chicken flavor vegetarian broth, divided
2 cloves garlic, chopped
1 cup onion, finely chopped
2 cups apples, peel, cored and dice
1 cup raisins
1 tbsp lemon juice
1 (10 1/2 oz) can mandarin oranges, undrained
2 cups brown rice, cooked in chicken flavor vegetarian broth

In heavy bag, combine flour, 1/2 teaspoon curry powder, paprika, Italian seasoning and chicken pieces tossing to coat chicken thoroughly.

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

Preheat oven to 350F.

Add garlic, onion and 2 tablespoons broth to skillet and cook, stirring often, 5 minutes or until the garlic and onion begin to color.

Stir in apples, remaining 1 teaspoon curry, raisins, lemon juice and oranges with juice. Cover and cook over medium heat for 10 minutes.

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

Bake uncovered at 35F for 20-30 minutes, until liquid is absorbed and casserole is golden brown.

Servings: 6
Source: Cooking Without Fat by George Mateljan