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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In Hamilton, Ontario, Karen McLaughlin seasons tender chicken and apples with curry powder and a dash of cinnamon. My husband and I enjoy this dish frequently because it's great-tasting and quick to prepare, she explains. Ingredients:
1/2 pound boneless skinless chicken breasts, cubed |
2 medium tart apples, peeled and cubed |
1 medium onion, chopped |
2 garlic cloves, minced |
3 tablespoons water |
1 to 2 teaspoons curry powder |
1/4 teaspoon ground cinnamon |
1 tablespoon king arthur unbleached all-purpose flour |
1 cup (8 ounces) reduced-fat sour cream |
4 cups hot cooked rice |
Directions:
1. In a nonstick skillet, cook chicken until no longer pink; drain. Remove chicken and keep warm. In the same skillet, cook the apples, onion and garlic in water until tender. Return chicken to the pan; sprinkle with curry powder and cinnamon. Heat through.
2. Combine the flour and sour cream until smooth; stir into chicken mixture. Bring to a gentle boil; cook and stir for 2 minutes. Serve over rice. Yield: 4 servings.
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