Curried chicken with apples and mango chutney

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.


One response to “Curried chicken with apples and mango chutney”