Chicken Curry with Red Apples and Apricots
Delicious, fruity, flavorful and tender chicken curry. Serve over jasmine rice.
1 tablespoon butter
1 onion, chopped
3 large cloves garlic, finely chopped
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, cut into 1-inch strips
1 tablespoon curry powder
3/4 cup warm water
1/2 cup chopped dried apricots
2 teaspoons MAGGI Reduced Sodium Chicken Flavor Instant Bouillon
1 cup plain yogurt
1 tablespoon all-purpose flour
1 small red apple, coarsely chopped - divided use
- Melt butter in large skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until tender. Stir in chicken and curry powder; cook, stirring occasionally, for 5 to 7 minutes or until chicken is no longer pink. Stir in water, apricots and bouillon; bring to a boil. Reduce heat to low.
- Combine yogurt and flour in small bowl; stir into skillet. Stir in 1/2 cup apple. Cook, stirring frequently, for 3 to 5 minutes or until mixture thickens. Serve over rice; sprinkle with remaining apple.
Makes 4 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.