APPLE CURRY

*Apple Collection*

1. Warm 2 TB olive oil in a shallow pot over medium-high heat. Add 3/4 lb boneless, skinless chicken thoghs cut into bite-size pieces.

2. Season with salt and cook until browned,  about 3 minutes. Cook, stirring, 2 more minutes, remove to a bowl. Add 1/2 thinly sliced onion and 1 chopped potato to pot; season with salt.

3. Cover and cook, stirring occassionally, until onions are softened and browned, 5-6 minutes. Add 2 minced garlic cloves, 1-1/2 cups chicken broth, 1 peeled, chopped apple and 2 TB curry powder.

4. Bring to a boil and cook 3 minutes. Season with salt; stir in chicken and 1/4 cup raisins and cook 3 minutes. Serve over rice.

(Source: Parade magazine & kappboom wallpaper photo)