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SPICY CURRIED CHICKEN WITH RICE

Category:    Chicken
Yield: 4 servings
 
      4    Boneless, skinless chicken               -cup)
           -breast halves (about 1             1    Clove garlic, minced
           -pound)                             2 ts Curry powder
      1 ts Vegetable oil                       2 ts Grated orange peel
    1/4 ts Salt                                1 c  Chicken broth or water
    1/8 ts Ground red pepper (cayenne)         2 tb Raisins
      1 ts Vegetable oil                       1 tb Cornstarch
      1 md Unpared green apple chopped       1/4 c  Cold water
           -(about 1 cup)                      2 c  Cooked rice
      1 md Onion, chopped (about 1/2      
 
  Cut chicken breast halves into 1-inch pieces. Heat 1 teaspoon oil in
  10-inch non-stick skillet until hot. Cook chicken, salt and red pepper in
  oil over medium heat about 5 minutes, stirring frequently until done;
  remove chicken. Add 1 teaspoon oil, the apple, onion, garlic, curry powder,
  and orange peel to skillet. Cook about 7 minutes, stirring frequently,
  until apple is tender. Stir in broth, raisins and chicken. Heat to boiling,
  stirring constantly. Mix the cornstarch and cold water; stir into chicken
  mixture. Boil and stir 1 minute. Serve over rice. Makes 4 servings.
  
  Recipe from Betty Crocker's "30 Minutes or Less" Cookbook
 

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