Chicken Curry With Apples |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Ingredients:
1 tablespoon canola oil |
2 lbs boneless skinless chicken breasts or 2 lbs boneless skinless chicken thighs, cut into small serving pieces |
3 medium granny smith apples, cored and chopped |
2 large yellow onions, sliced thinly or chopped |
6 cloves garlic, minced or crushed |
2 tablespoons curry powder, more to taste |
1 1/2 teaspoons cumin |
1/2 cup raisins |
5 cups low-sodium low-fat chicken broth |
salt and pepper |
2 cups regular brown rice, uncooked (not instant) |
Directions:
1. In a large non-stick pot, heat canola oil.
2. Salt and pepper the chicken, and brown it in oil.
3. Remove chicken.
4. Add apples, onions, garlic, curry and cumin.
5. Saute, stirring, 5 minutes.
6. Add broth and raisins.
7. Bring to a boil.
8. Add rice and chicken.
9. Cover, reduce heat and simmer until rice is tender, about 60 minutes.
10. Serve with condiments such as chutney, chopped peanuts, toasted coconut, minced cilantro or sliced scallions.
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