Curried Chicken with Apple Mango Chutney

Ingredients

• 2 teaspoons canola oil
• 1 1/2 lbs boneless skinless chicken breasts, cut in bite-sized pieces
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 Granny Smith apple, cored and chopped
• 1 onion, diced
• 1 teaspoon fresh ginger, grated
• 1 clove of garlic, minced
• 1 Tablespoon curry powder
• 1/2 Cup mango chutney
• 1/4 Cup white raisins
• 1/4 Cup chicken broth
• 1 Tablespoon chopped fresh cilantro
• 2 Tablespoon slivered almonds
• 1/4 Cup plain yogurt

Preparation

 

Heat the oil in a large nonstick skillet. Sprinkle chicken with salt and pepper. Saute until brown, about 6 minutes. Remove to a plate.

Add the apple, onion, ginger, and garlic to the skillet, . Cook about 6 minutes, until apple and onion are tender. Stir in curry powder, cook for a minute. Add the chicken, chutney, raisins, and broth. Bring to a boil. Simmer, uncovered, for about 3 minutes. Remove from heat and stir in the yogurt.

Toast the almonds in a small dry skillet until brown and fragrant. Sprinkle almonds and cilantro over curry. Serve with rice.
Serves 4