 Rice laced with coconut adds a tasty complement to the spicy curry.
Ingredients
Coconut Rice:
3/4 cup chopped onion
1/4 cup butter or margarine
1 cup long grain white rice
1 cup coconut, toasted
14-1/2-ounce can chicken broth
Chicken Curry:
1 onion, chopped
1 clove garlic, minced
1 tablespoon vegetable oil
1 tablespoon curry powder
1 tablespoon grated fresh ginger root
1-1/2 punds boneless, skinless chicken breast halves, cut into chunks
2 tablespoons all-purpose flour
1/2 teaspoon salt
14-1/2-ounce can chicken broth
1 cup chopped tart apple
1 cup Sun-Maid Natural Raisins
2 tablespoons honey
Directions:
Prepare Coconut Rice:
In a medium saucepan, SAUTE onion in butter.
STIR in rice and coconut.
BLEND in chicken broth.
BRING
to a boil, cover and reduce heat; simmer 20 minutes.
Meanwhile, prepare Chicken Curry:
In a large skillet, SAUTE onion and garlic in oil.
STIR in curry powder and ginger.
ADD chicken; cook until chicken is no longer pink.
STIR in flour, salt and chicken broth; cook until mixture comes to a boil and thickens.
STIR in apple, raisins.
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