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.
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