Verdict on Last Night's Experiment -- Delicious!

Chicken Curry

This week, one of our area supermarkets was having a special on boneless, skinless chicken breasts: buy one package, get one free. So guess who is having chicken twice this week?

But how would I prepare the chicken? I wanted to do something different, try a brand new recipe, and explore new culinary territory. I’ve enjoyed eating at Indian restaurants, so why not try a chicken dish inspired by the flavors of India? That was the genesis of this quick and delicious Chicken Curry recipe.

Preparing this dish will not only lead to a tasty meal, it will also make your house smell wonderful!

Makes 4 servings

2 tablespoons vegetable oil, divided
3 boneless, skinless chicken breasts, cut into ¾-inch pieces
½ teaspoon Kosher salt
1 medium onion, thinly sliced into half moons
1 tablespoon curry powder
2 cloves garlic, minced
3 tablespoons flour
2 cups chopped apple (about 1 medium apple)
¼ cup raisins
½ teaspoon ground ginger
2 cups chicken broth
½ cup sour cream
1 teaspoon cornstarch
¼ cup chopped cashews

In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken and salt to hot oil. Cook for 3-5 minutes stirring constantly until the outside of the chicken is white and no pink color is evident. Remove the chicken from the skillet and set aside.

Add the remaining 1 tablespoon oil to the skillet. Cook the onion and curry powder until the onion is tender, about 3-4 minutes, stirring often. Add garlic and cook for an additional minute. Then add the flour and cook for another minute, continuing to stir often.

Add the chopped apple, raisins, ginger and chicken broth; cook, stirring often, until thick and bubbly, another 3-5 minutes. Return the chicken to the mixture and cook for another 3 minutes.

Meanwhile combine the sour cream and cornstarch in a small bowl. Add the sour cream mixture to the skillet, stir to combine, and heat through for 2-3 minutes. Serve over hot rice.