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Curried Chicken

 Curried Chicken
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.
4 ServingsPrep/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 King Arthur Unbleached 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.
Nutritional Facts:Nutritional Analysis: One serving (1 cup chicken mixture with 1 cup rice) equals 414 calories, 6 g fat (4 g saturated fat), 53 mg cholesterol, 80 mg sodium, 65 g carbohydrate, 4 g fiber,

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Curried Chicken (continued)

Nutritional Facts: 22 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 fruit.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer