Curry chicken is a fast, savory dish

Add a little curry powder to roasted chicken and vegetables for a quick, tasty dinner.

Strictly speaking, prepared curry powder doesn’t really exist in India. Good cooks prefer to make their own blend of spices using the freshest ingredients. The curry powder found in the markets should be used within 3 to 4 months.

Curried Chicken

2 teaspoons canola oil 1⁄2 tablespoon curry

powder

1 cup frozen diced onion 1 teaspoon minced garlic 2 cups green beans, cut

into 2-inch pieces 1 tart apple (Granny Smith), cored and cut into cubes (about 1 1⁄2-cups)

1 tablespoon flour

1 cup fat-free, lowsodium chicken broth 10 ounces cooked chicken breast cut into 1⁄2-1inch pieces (about 1 1⁄2-cups)

1⁄4 cup raisins

1 medium tomato cut

into small wedges 1⁄4 cup non-fat plain

yogurt

1 teaspoon ground

cinnamon

Salt and freshly ground

black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add the curry powder, onion, garlic, green beans and apple. Saute 5 minutes. Sprinkle in the flour and stir until absorbed by vegetables, about 30 seconds. Add the broth and simmer until broth thickens, 2 minutes. Stir in the chicken, raisins and tomatoes. Simmer 2 to 3 minutes to warm the chicken. Remove from heat and stir in the yogurt, cinnamon and add salt and pepper to taste.

Yield 2 servings.

Quick Rice

1 package microwaveable white rice to make 1 1⁄2-cups cooked rice 1 teaspoon canola oil Salt and freshly ground

black pepper

Microwave rice according to package instructions. Measure 1 1⁄2-cups cooked rice into a bowl and save any remaining rice for another time. Mix oil and salt and pepper to taste into the rice.

Yield 2 servings.