MADRAS SKILLET CURRY

Ingredients :

• 2 - Whole Chicken breasts or 1 whole fresh turkey breast (about 2 lbs.)
• 2 - Tablespoons flour
• 2-3 - Tablespoons curry powder
• 1 - Teaspoon Salt
• 1 - Teaspoon paprika
• 1/2 - Teaspoon Ginger
• 1.5 - Cups (1 Large) Chopped Onion
• 1 - Cooking apple, cored, cut into bite-size pieces
• 2 - Garlic cloves, minced
• 4-6 - Tablespoon Oil
• 1 - Cup Chicken Broth
• Hot cooked rice
• Condiments: Chutney, coconut, mandarin oranges, pineapple chunks.

Recipe:

Remove skin from chicken breasts. Bone and cut in half. Place in freezer for 1 hour or until firm but not frozen; slice thinly across grain of meat. In large bowl or plastic bag , combine flour, curry powder, salt, paprika and ginger. Add chicken slices; stir to coat. In large heavy skillet or work, saute onions, apple and garlic in 2 tablespoons hot oil until tender. Remove and set aside.

Heat remaining oil. Add chicken slices with any remaining flour mixture: saute until chicken is lightly browned. Reduce heat to medium. Add chicken broth and onion-apple mixture. Cook until mixture boils and thickens, stirring constantly. Serve over hot cooked rice; top with condiments. (4 Servings).

Nutrients Value / Serving

Calories - 510

Protein - 30 g

Carbohydrate - 41 g

Fat - 25 g

Cholesterol - 70 mg

Dietary Fiber - 2 g

Sodium - 790 mg

Potassium - 520 mg

Calcium - 6%

Iron - 20%