Chicken in Curry Sauce with Apples and Raisins
Serve with basmati rice, or for added fibre and a nuttier taste serve with our easy Herbed Brown Rice (recipe link below).
Servings: 4
Ingredients:
Chicken in Curry Sauce with Apples and Raisins
Photography by Douglas Bradshaw
| 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% |
Suggested Recipes
-
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.
Serve with: Herbed Brown Rice
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
Tags:
Dinner Club; Main Course; Fruits; Poultry-Chicken; Skillet; Make It Tonight;
Source
Canadian Living Magazine: June 2000
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