serving: cooked white or brown rice
Place flour, salt, black pepper in a bag. Add chicken cubes and shake bag
to coat chicken with flour mixture. Heat 2-1/2 tablespoons oil in a Dutch
oven or large deep skillet. Add chicken and brown on all sides on high
heat. Add bell pepper, onions, apple and curry powder, adding additional
vegetable oil if necessary to prevent sticking; cook on medium heat,
stirring frequently, until onion is softened and transparent.
a small bowl, stir together chicken broth and tomato paste; add to chicken
mixture and stir. Add raisins and simmer for 25 minutes, or until chicken
is cooked and sauce has thickened, stirring occasionally.
preparation: Can be prepared 2 days in
advance and refrigerated. Reheat on low heat, stirring frequently, or
microwave on medium power until heated through, stirring frequently.
Serve with cooked rice and garnish with chopped fresh cilantro or parsley.
by Josh and Dan Gough