Curried Chicken

Serves 4
preparation
25
minutes
cooking
30
minutes

Ingredients

4
boneless, skinless chicken breast halves
1
tablespoon
olive oil
2
garlic cloves, peeled and cut in half lengthwise
1
teaspoon
curry powder
1
teaspoon
kosher salt
freshly ground black pepper
1/2
cup
apple juice
1/2
cup
low-sodium chicken broth
1/4
cup
raisins
2
tablespoons
heavy cream
2
tablespoons
toasted sliced or slivered almonds

Directions

  1. Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness. Heat the oil and garlic and curry powder in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don't burn the garlic.)
  2. Add the chicken breasts and cook until golden, 3 to 5 minutes on each side. Add the salt, pepper, apple juice, chicken broth, and raisins. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender. Remove the chicken to a platter and keep warm.
  3. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes. Whisk in the heavy cream and pour the sauce over the chicken. Garnish with the almonds. 

 

Jane Kirby
January 2003

Nutritional Information

  • Per Serving
  • Calories 275
  • Calcium 40 mg
  • Carbohydrate 13 g
  • Cholesterol 89 mg
  • Fat 11 g
  • Fiber 1 g
  • Iron 2 mg
  • Protein 30 mg
  • Sat Fat 3 g
  • Sodium 658 mg
What does this mean? See Nutrition 101.