Publisher Photo
Publisher Photo
In Hamilton, Ontario, Karen McLaughlin seasons tender chicken and apples with curry powder and a dash of cinnamon. "My husband and I enjoy this dish frequently because it's great-tasting and quick to prepare," she explains.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 pound boneless skinless chicken breasts, cubed
  • 2 medium tart apples, peeled and cubed
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons water
  • 1 to 2 teaspoons curry powder
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • 1 cup (8 ounces) reduced-fat sour cream
  • 4 cups hot cooked rice

Directions

In a nonstick skillet, cook chicken until no longer pink; drain. Remove chicken and keep warm. In the same skillet, cook the apples, onion and garlic in water until tender. Return chicken to the pan; sprinkle with curry powder and cinnamon. Heat through.
Combine the flour and sour cream until smooth; stir into chicken mixture. Bring to a gentle boil; cook and stir for 2 minutes. Serve over rice. Yield: 4 servings.
Originally published as Curried Chicken in Quick Cooking March/April 2002, p17

Nutritional Facts

1 cup: 414 calories, 6g fat (4g saturated fat), 53mg cholesterol, 80mg sodium, 65g carbohydrate (0 sugars, 4g fiber), 22g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 fruit.

  • 1/2 pound boneless skinless chicken breasts, cubed
  • 2 medium tart apples, peeled and cubed
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons water
  • 1 to 2 teaspoons curry powder
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • 1 cup (8 ounces) reduced-fat sour cream
  • 4 cups hot cooked rice
  1. In a nonstick skillet, cook chicken until no longer pink; drain. Remove chicken and keep warm. In the same skillet, cook the apples, onion and garlic in water until tender. Return chicken to the pan; sprinkle with curry powder and cinnamon. Heat through.
  2. Combine the flour and sour cream until smooth; stir into chicken mixture. Bring to a gentle boil; cook and stir for 2 minutes. Serve over rice. Yield: 4 servings.
Originally published as Curried Chicken in Quick Cooking March/April 2002, p17

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