Chicken in Curry Sauce with Apples and Raisins
Serve with: Basmati Rice — Steamed Green Beans
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 282 |
| pro | 34 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 20 g |
| fibre | 2 g |
| chol | 78 mg |
| sodium | 655 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 9% |
| vit A | 1% |
| vit C | 8% |
| folate | 6% |
-
1 tbsp (15 mL) vegetable oil
4 boneless skinless chicken breasts or 8 thighs, cubed
1 onion, chopped
2 cloves garlic, minced
2 tsp (10 mL) mild curry paste
2 tbsp (25 mL) all-purpose flour
1-1/2 cups (375 mL) chicken stock
1/4 cup (50 mL) raisins or currants
1/2 tsp (2 mL) salt
1 apple, chopped
Preparation:
In nonstick skillet, heat 2 tsp (10 mL) of the oil over medium-high heat; brown chicken. Transfer to plate.
Add remaining oil to pan. Cook onion, garlic and curry paste over medium heat, stirring occasionally, for 5 minutes or until onion is softened. Sprinkle with flour; stir until blended. Stir in stock, raisins, salt and apple; bring to boil. Reduce heat and simmer briskly for 5 minutes.
Return chicken and any juices to pan, stirring to coat. Cover and cook over medium-low heat for 10 minutes or until chicken is no longer pink inside.
Additional Information
-
Tip:
Indian is the recommended curry paste for this recipe, but mild Thai red or green curry paste would also be delicious. Curry pastes vary in intensity, so if you like it hot, try a medium or hot variety
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »