2 t oil
1-1/2 lbs boneless chicken breasts, cut in bite-sized pieces
1/2 t salt
1/4 t pepper
1 Granny Smith apple, cored and chopped
1 onion, diced
1 t fresh ginger, grated
1 clove of garlic, minced
1 T Madras curry powder
1/2 C mango chutney
1/4 C currants
1/4 C chicken broth, or 1/4 t bouillon granules with 1/4 C water
1 T chopped fresh cilantro
2 T slivered almonds
1/4 C yogurt
Heat the oil in a large nonstick skillet, then add the chicken and sprinkle on the salt and pepper. Saute until brown, about 6 minutes. Remove to a plate.
To the skillet, add the apple, onion, ginger, and garlic. Cook about 6 minutes, until apple and onion are tender. Stir in curry powder, cook for a minute. Add the chicken, chutney, currants, broth, and cilantro and 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 and sprinkle them over the curry. Serve with brown or white rice.
Serves 4, about 425 calories per serving.
2 t oil