Recipe for Curried Chicken with Apples and Sweet Potatoes 
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Yield:
4
Ingredients:
Amount Ingredient
1 cup basmati rice
Salt
24 oz boneless and skinless chicken breasts or chicken tenders
1/2 tbl canola or peanut oil
1 lrg sweet potato, 12 to 16 ounces
1 med onion, about 8 ounces
1 x rib celery
1/2 tbl curry powder
1/4 tsp cayenne pepper, or to taste
1 tbl all-purpose flour
1 x (14-ounce) can low sodium, fat-free chicken broth
1 lrg crisp apple such as Granny Smith
1 x (5-ounce) can evaporated milk
Instructions:
Instructions: WINE RECOMMENDATION: Curried Chicken with Apples and Sweet Potatoes offers a unique blend of intense flavors that make a perfect counterpoint to the floral aromatic qualities and light, ripe fruit flavors of Riesling. A dry Riesling from New Yorks Finger Lakes region, or Washington State would be a perfect accompaniment to this dish.

1. Run the hot-water tap while you put the rice and 1 teaspoon salt in a 2-quart saucepan. Add 2 cups hot tap water. Cover and bring to a boil over high heat, then reduce the heat to low and cook for 10 minutes. Turn the heat off and keep covered until ready to serve. (Or put the rice, salt, and hot tap water in a 2-quart microwave-safe container. Cover and put in a microwave oven on high power for 10 minutes. Keep covered until ready to serve.)

2. Meanwhile, put a 12 inch saute pan or Dutch oven over high heat. Cut the chicken into 1 inch cubes. Add the oil to the pan. Season the chicken with salt and add to the pan. Cook for 3 minutes, stirring once or twice to brown evenly.

3. While the chicken cooks, peel the sweet potato and cut into 1/2 inch cubes. Remove the chicken to a platter. Add the sweet potato to the pan and stir. Peel and chop the onion. Trim the celery and cut crosswise into crescents, about 1/4 to 1/2 inch wide. Add the onion and celery to the pan. Stir and cook for 1 minute.

4. Add the curry powder, cayenne, and flour to the pan. Stir well and cook for 1 minute. Add the chicken broth. Stir well, cover, and bring to a boil over high heat. Meanwhile, core and cut the apple into 1 inch cubes. Do not peel.

5. Add the chicken, apple and evaporated milk to the pan. Stir well, cover and bring to a boil again. Uncover and cook for about 3 minutes, until slightly thickened, stirring periodically. As the curried chicken cooks, chop cilantro.

Serve the curry over rice sprinkled with cilantro.

Serves 4

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