---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Simple Curried Chicken
 Categories: Poultry
      Yield: 4 Servings
 
      2 tb Vegetable oil; divided
      2 md Onions; diced 1/2"
      2    Carrots, sliced 1/2"
      3 cl Garlic; coarsely chopped
      1    Apple *
      1 lb Chicken breasts;
           - boneless, skinless **
      2 ts Curry powder; up to 3 ts
    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  Whole seedless green grapes;
           - rinsed
      2 tb Dark or golden raisins
      2 c  Plain low-fat yogurt;
           - at room temperature
           Cooked Texmati rice; hot
    1/4 c  Unsalted peanuts;
           - dry-roasted, chopped
 
  * peeled, cored and cubed Golden Delicious or Granny Smith apple

  ** and/or thighs cut into 1" pieces
  
  Preparation time: 15 minutes
  Cooking time: 20 minutes
  
  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 tb 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 tb 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.
  
  Recipe FROM: Oregonian's FOODday, Jan 26, 1993
  
  Posted by: Stephen Ceideburg
 
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