Simple curried chicken

Yield: 4 Servings S

Ingredients:

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

Instructions:

-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