Chicken and Apple Curry

Alaina Kaufman
Buhler, Kansas

2 tsp.  vegetable oil divided
1 lb. boneless, skinless chicken breast, cut into 1/2 inch pieces
1 c. chopped onions
3 cloves garlic, minced
1 tsp. fresh ginger, finely grated
1/2 tsp. ground coriander
1-2 tsp. curry powder
1 c. tomatoes, puréed or juiced
2 apples, peeled, cored and diced
1/2 c. chicken broth
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 c. raisins
2 T. chutney
3 T. sour cream

Heat 1 tsp. oil in large, nonstick skillet.  Cook chicken until white-and in some places brown-on all sides, but still pink in the center.  Remove to plate. Add remaining tsp. oil.  Sauté onions and cook, stirring frequently, until goldern.  Stir in garlic, ginger, coriander, and curry powder and cook until the aromas intensify, about 2 minutes.  Stir in tomatoes and apples.  Cook until apples begin to soften.  Stir in remaining ingredients except sour cream.  Return chicken to skillet, cover and simmer for 10 minutes, until the chicken is cooked through.  Stir in the sour cream and serve.

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