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Chicken In Curry Sauce With Apples And Raisins

chicken - breast, curry

1 tablespoon vegetable oil
4 boneless skinless chicken breasts; or
8 thighs; cubed
1 onion; chopped
2 cloves garlic; minced
2 teaspoons mild curry paste
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/4 cup raisins or currants
1/2 teaspoon salt
1 apple; chopped

In nonstick skillet, heat 2 teaspoons 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. Tips: Indian is the recommended curry paste far 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 hat variety. Serve with basmati rice and steamed green beans.

Contributor: Canadian Living Magazine, June, 2000

Yield: 4 servings

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