Simple Curried Chicken
| Yield: | 4 Servings |
| Categories: | Poultry |
| Stephen Ceideburg | ||
| 2 | tb | Vegetable oil, divided |
| 2 | md | Onions, cut into 1/2-inch chunks |
| 2 | Carrots, cut into 1/2-inch chunks | |
| 3 | Cloves garlic, coarsely chopped | |
| 1 | Apple * | |
| 1 | lb | Boneless, skinless chicken breasts ** |
| 2 | To 3 teaspoons curry powder | |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Cayenne pepper |
| Salt and pepper, to taste | ||
| 1/3 | c | Reduced-sodium chicken broth |
| 1 | c | Rinsed whole seedless green grapes |
| 2 | tb | Dark or golden raisins |
| 2 | c | Plain low-fat yogurt, at room temperature |
| Hot cooked Texmati rice | ||
| 1/4 | c | Chopped unsalted dry roasted peanuts |
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