Fruited Chicken Curry
2 whole chicken breasts, halved, boned, skinned
1 1/2 Tbs. salad oil
1/4 cup sliced almonds
1 1/2 tsp. curry powder
1/4 tsp. ground ginger
1 medium onion, thinly sliced
1 clove garlic, minced
1/3 cup chicken broth (low salt)
1 tsp. grated lemon rind
2 Golden Delicious apples, peeled, corred, cut into chunks
2 tsp. cornstarch, mixed with 1 Tbs. broth or water
Cut chicken into 1-inch squares; sprinkle lightly with salt.
In heated oil in a large frying pan, stir almonds until golden; remove with a slotted sppon. Drain on paper towels and reserve.
Stir curry powder and ginger into oil. Add onion, stirring to coat with spice mixture. Mix in chicken pieces and garlic. Add broth; sprinkle with lemon rind. Bring to boiling, reduce heat. Cover and simmer 10 mintues.
Mix in apples and continue cooking, covered, until apples are just tender, about 10 minutes. Stir in cornstarch mixture, cooking and stirring until thickened and smooth. Sprinkle with almonds to serve.
Spoon over rice.