Monday, February 16, 2009

Chicken Curry

3/4 lb. Skinless, boneless chicken breasts cut into strips

1 medium onion, chopped

1 Tbl. Chopped garlic

1-2 Tbl. Curry

1 1/2 cups diced apple

1/4 tsp. Salt (optional)

1 1/2 cups chicken broth

2 Tbl. Flour

2 c. Cooked rice

Spray skillet with non-stick cooking spray.  Stir-fry chicken with onion and garlic until chicken is browned.  Add curry, apple, salt, and 1 cup of broth.  Cover and simmer for 10 minutes or until chicken is done.  In a covered container, shake flour with 1/2 cup of broth to prevent lumps. Stir into chicken mixture and bring to a boil, stirring constantly until thickened.  Serve over cooked rice.

Courtesy of Quick & Healthy Cookbook