You are here

Curried Chicken Stew

Diet.Chef's picture
Ingredients
  Canned unsweetened pineapple tidbits 20 Ounce, undrained (1 can)
  Skinned boned chicken breast halves 16 Ounce, cut into 1 inch pieces (4 pieces, 4 ounce each)
  Cracked pepper 1⁄2 Teaspoon
  Vegetable cooking spray 1
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped sweet red pepper 1⁄2 Cup (8 tbs)
  Curry powder 2 Teaspoon
  Unsweetened apple juice 1⁄2 Cup (8 tbs)
  Water 4 Cup (64 tbs)
  Salt 1⁄4 Teaspoon
  Granny smith apple 1 , peeled, cored and diced
  All purpose flour 2 Tablespoon
  Water 2 Tablespoon
  Coconut extract 3⁄4 Teaspoon
  Hot cooked long grain rice 4 Cup (64 tbs) (cooked without salt or fat)
  Raisins 1⁄4 Cup (4 tbs)
Directions

Drain pineapple, reserving juice.
Set pineapple aside.
Sprinkle chicken with cracked pepper.
Coat a large nonstick skillet with cooking spray,place over medium-high heat until hot.
Add chicken, and saute until browned, stirring frequently.
Drain well on paper towels.
Wipe pan drippings from skillet with a paper towel.
Add onion, red pepper, and curry powder to skillet saute 5 minutes or until tender.
Return chicken to skillet.
Add reserved pineapple juice, apple juice, 4 cups water, and salt bring to a boil.
Cover, reduce heat, and simmer 45 minutes.
Stir in reserved pineapple and apple.
Combine flour and 2 Tablespoons water, stir until smooth.
Stir into chicken mixture in skillet.
Cook over medium heat until Thickened and bubbly.
Stir in extract.
Place 1/2 cup rice in each of 8 individual bowls.
Ladle stew evenly over rice, and sprinkle each serving with 1 1/2 teaspoons raisins.

Recipe Summary

Method: 
Simmering
Ingredient: 
Chicken

Rate It

Your rating: None
4.233335
Average: 4.2 (15 votes)