MADRAS SKILLET CURRY

Ingredients :

2 - Whole Chicken breasts or 1 whole fresh turkey breast (about 2 lbs.)
2 - Tablespoons flour
2-3 - Tablespoons curry powder
1 - Teaspoon Salt
1 - Teaspoon paprika
1/2 - Teaspoon Ginger
1.5 - Cups (1 Large) Chopped Onion
1 - Cooking apple, cored, cut into bite-size pieces
2 - Garlic cloves, minced
4-6 - Tablespoon Oil
1 - Cup Chicken Broth
Hot cooked rice
Condiments: Chutney, coconut, mandarin oranges, pineapple chunks.

Recipe:
Remove skin from chicken breasts. Bone and cut in half. Place in freezer for 1 hour or until firm but not frozen; slice thinly across grain of meat. In large bowl or plastic bag , combine flour, curry powder, salt, paprika and ginger. Add chicken slices; stir to coat. In large heavy skillet or work, saute onions, apple and garlic in 2 tablespoons hot oil until tender. Remove and set aside.
Heat remaining oil. Add chicken slices with any remaining flour mixture: saute until chicken is lightly browned. Reduce heat to medium. Add chicken broth and onion-apple mixture. Cook until mixture boils and thickens, stirring constantly. Serve over hot cooked rice; top with condiments. 4 Servings.

Nutrients / Serving
Calories - 510
Protein - 30 g
Carbohydrate - 41 g
Fat - 25 g
Cholesterol - 70 mg
Dietary Fiber - 2 g
Sodium - 790 mg
Potassium - 520 mg
Calcium - 6%
Iron - 20%