---------- Recipe via Meal-Master (tm) v8.03
  
       Title: SIMPLE CURRIED CHICKEN
  Categories: Poultry
       Yield: 4 servings
  
            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.
   
   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
  
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