• 1 tablespoon canola oil
  • 2 lbs. boneless, skinless chicken breast and thighs, cut into small serving pieces
  • 3 medium Granny Smith apples, cored and chopped
  • 2 large onions, sliced thinly or chopped
  • 6 large garlic cloves, minced or crushed
  • 2 tablespoons curry powder, or more to taste
  • 1-½ teaspoon cumin
  • ½ cup raisins (dried cranberries are too sweet)
  • 5 cups low-fat chicken broth
  • salt and pepper to taste
  • 2 cups regular brown rice, uncooked


In a large non-stick pot, heat the oil. Salt and pepper the chicken pieces, brown them in the oil, remove and set aside. Add the apples, onions, garlic, curry, cumin to the pot, sautÈ for 5 minutes, then add the broth and raisins. Bring to a boil, add the rice and chicken, cover, reduce the heat, and simmer for about 60 minutes until the rice is cooked.

Serve with condiments like chutney, chopped peanuts, toasted coconut, minced cilantro, or sliced scallions.

Chicken, Healthy, Low Cholesterol, Low Fat, Low Saturated Fat
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