Curried Chicken with Almonds and Dried Fruit
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Nutrition Score per serving:
386 calories, 41 g carbs (43%), 10.5 g fat (24%), 5 g fiber, 32 g protein (33%), 1.8 g saturated fat
Ingredients
| 4 | tablespoons sliced almonds |
| 2 | teaspoons olive or vegetable oil |
| 4 | skinless chicken breast halves |
| 1/2 | cup chopped onion |
| 2 | garlic cloves, minced |
| 1 | tablespoon minced fresh ginger (or sliced and bottled in water) |
| 2 | teaspoons curry powder |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon ground black pepper |
| 1 1/2 | cups fat-free chicken broth |
| 1/2 | cups dried-fruit bits (such as Sunsweet), or chopped, dried apricots, apples, pears and plums |
| 2 | cups cooked brown or white rice |
| 1/2 | cup chopped green onions |
Directions
Toast almonds by heating them in a dry skillet over medium-high heat until golden, about 2-3 minutes, shaking the pan frequently; set aside.
Heat oil in a large, high-sided skillet over medium heat. Add chicken; sauté for 1 minute per side, until golden brown. Remove from pan; set aside.
To the same pan, add onion, garlic, and ginger; sauté for 2 minutes. Add curry powder, salt, and pepper and stir to coat. Return chicken to pan, meat-side down, and add broth and dried fruit. Bring to a boil, reduce heat, cover, and simmer for 10-15 minutes, until chicken is cooked through. Spoon 1/2 cup of rice onto 4 individual plates. Arrange chicken alongside rice. Spoon sauce over chicken and rice. Top chicken with green onions and toasted almonds.
