Amy's Kitchen - Apple Curry

I'm guessing that a lot of you, like me, tend to get stuck in a dinner rut. We eat the same 6 or 7 meals - almost all of them involving pasta - every week. Last night I decided it was time to take drastic measures to get out of the slump. So I turned to my favorite recipe website http://www.allrecipes.com, found an intriguing recipe, and after some serious modifications came up with a super-tasty, super-easy, non-pasta-involving creation of magnificent proportions. And for all you weirdo vegetarians out there, substituting tofu or potatoes (or whatever else you like really) for the chicken and vegetable stock for the chicken stock, I really don't think it would lose all that much in the translation. It was so easy and so tasty, I just had to share.

Apple Curry (serves 3-4)
Ingredients:
3 T butter
1 t onion powder (I'm allergic to onions, hence the powder. You could chop up a small onion if you really wanted. Frankly, I'm not sure it needs it.)
2 apples, cubed. (Any variety, really. Sweet apples will make a sweeter curry. Don't bother peeling them. I'm lazy and didn't, and the peels actually helped the apples stay together better.)
2 boneless, skinless chicken breasts, cubed
1 T coriander
salt and pepper to taste
2 T curry powder. (I don't like things real spicy, so this was a good amount of heat for me. You might want more.)
1 t cinnamon
3 T flour
1 c chicken broth (or water and a bouillion cube)
1/2 c milk
1/2 c plain yogurt (you could use 1 c milk if you don't have yogurt. That's what the recipe originally called for.)
Handful craisins (regular or golden raisins would also be nice)
Cooked rice (I use a rice cooker, so I started that first, and when the rice was done, we ate.)

Directions:
1. Coat the chicken in coriander, salt and pepper. Set aside.
2. In a wok or sautee pan, sautee the apples and onion powder in butter for just a few minutes, to get the apples started. If you were using real onions, you'd want want them to sweat.
3. Add your coated chicken and sautee until cooked through.
4. Add curry powder and cinnamon, and sautee about a minute.
5. Add flour and cook another minute.
6. Add yogurt/milk and broth; stir well. Bring to a boil, and then reduce to a simmer.
7. Simmer at least 10 minutes, or until your rice is done.
8. Serve over rice.

Our rice cooker takes 40 minutes, and I started it before I even started chopping anything. We ate when the rice was done. This is a really quick, delicious meal and we will be making it again. I hope you enjoy it, too! :)