Coconut Chicken Curry

Serves 4.

From "Woman's Day Easy Everyday Lighter Dinners."

• 1 c. long-grain white rice

• 1 tbsp. olive oil

• 1 1/2 lb. boneless, skinless chicken breasts, sliced 1/4-in. thick

• 1 small onion, chopped

• 3 garlic cloves, finely chopped

• 1 tbsp. ground ginger

• 1 small apple, cut into 1/2-in. pieces

• 1/4 c. golden raisins

• 1 tbsp. curry powder

• 1 c. light coconut milk

• 1 c. low-sodium chicken broth

• Chopped cilantro, for serving

Directions

Cook the rice according to package directions.

Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the chicken and onion and cook, stirring occasionally, until the chicken is just beginning to brown, 5 to 6 minutes.

Add the garlic and ginger and cook, stirring, for 1 minute. Add the apple and raisins, sprinkle with the curry powder and cook, tossing, for 1 minute.

Stir in the coconut milk, then the broth and simmer, covered, until the chicken is cooked through and the apples and onions are tender, about 5 minutes. Serve over rice and top with cilantro, if desired.

Variation: If you have leftovers, split pita bread in half and spoon the extra chicken curry inside and add baby spinach or arugula and thinly sliced onion for a tasty sandwich.