Ingredients

The following ingredients have 6 Servings
  • 1 TBSP olive oil
  • 2 large onions (chopped)
  • 1 stalk celery (diced)
  • 3 small apples (chopped)
  • 3 cloves garlic (minced)
  • 1 pound boneless, skinless chicken breast (chopped into 1 inch pieces)
  • 2 tablespoons curry powder
  • 3/4 teaspoon salt
  • 2 cups broth (or water, divided)
  • 1 tablespoon cornstarch
  • 4 cups cooked rice (for serving)

Instruction

  • Heat oil over medium-high in a large skillet with high sides or Dutch oven. Stir in onions and celery, and sauté until softened, about 7 minutes.
  • Stir in apples and garlic, and cook for 3 minutes. Push everything to the outside of the skillet.
  • Put chicken in the middle of the skillet. Sprinkle everything with curry powder and salt. Cook for 3 minutes, then stir.
  • Pour in 1 3/4 cup chicken broth, and scrape up any bits that have gotten stuck to the bottom of the skillet. Turn heat down to medium, and simmer for at least 5 minutes, stirring occasionally.
  • About 5 minutes before ready to serve, whisk together cornstarch and the remaining 1/4 cup broth until no lumps remain. Pour into skillet, stir, and simmer until the sauce has thickened, about 5-10 minutes.
  • Serve warm over cooked brown rice with optional garnishes. Enjoy!