Sun-Glow Chicken Curry

Rice laced with coconut adds a tasty complement to the spicy curry.


  • 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 pounds 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.