Stephen Ceideburg
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
-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.
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.
