Recipe: Hurry Curry (using cooked chicken, apple, raisins, and baby carrots)

HURRY CURRY

2 tablespoons vegetable oil
1 1/2 cups chopped onions, about 2 medium onions
1 1/2 cups peeled baby carrots, cut into 1/4-inch-thick rounds
2 tablespoons mild curry powder*
1 teaspoon minced garlic
1/4 cup all-purpose flour
2 (14 1/2-ounce) cans fat-free, reduced-sodium chicken broth, about 3 1/2 cups
2 1/2 cups bite-size chunks rotisserie chicken with skin removed
1 medium tart apple, such as Granny Smith, unpeeled, chopped
1/2 cup raisins
1/2 teaspoon salt
Cooked rice (to serve)
OPTIONAL GARNISHES:
chutney, chopped red or green onions, chopped fresh cilantro, toasted slivered almonds or shredded coconut.

Lightly coat Dutch oven or large, deep skillet with nonstick cooking spray. Add oil and heat on medium; add onion and carrots. Stir to coat vegetables with oil. Cook, stirring frequently, until onion is clear and carrots are slightly tender, 6-8 minutes.

Add curry powder and garlic; cook 2 minutes, stirring frequently to prevent burning. Sprinkle flour over mixture and stir until flour just blends in. Mixture will not be smooth. Slowly add broth, stirring constantly. Raise heat to medium-high and bring to boil, stirring constantly. Lower heat to medium and simmer until sauce thickens slightly, 6-8 minutes, stirring frequently.

Stir in chicken, apple, raisins and salt. Cover and turn heat to low. Simmer, stirring frequently, until mixture is hot and bubbly and has thickened slightly, about 10 minutes.

Serve over rice. If desired offer optional garnishes, such as chutney, chopped red or green onions, chopped cilantro, toasted slivered almonds or shredded coconut.

*If you want spicier curry, season to taste with Asian hot sauce.

Servings: 4
Adapted from Source: Rotisserie Chickens to the Rescue by Carla Fitzgerald Williams