Recipe: Spicy Curried Chicken with Rice

SPICY CURRIED CHICKEN WITH RICE

4 boneless, skinless chicken breast halves (about 1 pound)
2 tsp vegetable oil, divided use
1/4 tsp salt
1/8 tsp ground red pepper (cayenne)
1 tsp vegetable oil
1 medium unpared green apple, chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
1 clove garlic, minced
2 tsp curry powder
2 tsp grated orange peel
1 cup chicken broth or water
2 tbsp raisins
1 tbsp cornstarch
1/4 cup cold water
2 cups hot cooked rice (to serve)

Cut chicken breast halves into 1-inch pieces.

Heat 1 teaspoon oil in 10-inch non-stick skillet until hot. Cook chicken, salt and red pepper in oil over medium heat about 5 minutes, stirring frequently until done; remove chicken.

Add 1 teaspoon oil, the apple, onion, garlic, curry powder, and orange peel to skillet. Cook about 7 minutes, stirring frequently, until apple is tender.

Stir in broth, raisins and chicken. Heat to boiling, stirring constantly.

Mix the cornstarch and cold water; stir into chicken mixture. Boil and stir 1 minute.

Serve over rice.

Makes 4 servings
Source: Betty Crocker's 30 Minutes or Less Cookbook