Ingredients:
1 tablespoon butter
1/2 cup chopped onion
1 large clove 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 MAGGI Chicken Flavor Bouillon Cubes
3/4 cup plain yogurt
1 tablespoon all-purpose flour
1 small red apple, coarsely chopped, divided
Hot, cooked rice
Directions:
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.
Estimated Times:
Prep Time:
10 minutes
Cooking Time:
15 minutes
Total Time:
25 minutes
Servings: 4
In this recipe:
