Recipe: Simple Curried Chicken

SIMPLE CURRIED CHICKEN

2 tbsp vegetable oil, divided use
2 medium onions, cut into 1/2-inch chunks
2 carrots, cut into 1/2-inch chunks
3 cloves garlic, coarsely chopped
1 golden delicious or granny smith apple, peeled, cored and cubed
1 lb boneless, skinless chicken breasts and/or thighs, cut into 1-inch pieces
2 to 3 teaspoons curry powder
1/2 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp cayenne pepper
salt and pepper, to taste
1/3 cup reduced-sodium chicken broth
1 cup rinsed whole seedless green grapes
2 tbsp dark or golden raisins
2 cups plain low-fat yogurt, at room temperature
TO SERVE:
hot cooked Texmati rice (or Jasmine, Basmati, or white rice)
1/4 cup chopped unsalted dry roasted peanuts

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.

TO SERVE:
Spoon chicken mixture over hot cooked rice and sprinkle with peanuts.

Servings: 4
Source: Oregonian's FOODday, 1/26/93