Coconut Chicken Curry

INGREDIENTS

• 1 c. long-grain white rice
• 1 tbsp. olive oil
• 1½ lb. boneless, skinless chicken breasts
• 1 small onion
• 3 clove garlic
• 1 tbsp. ground ginger
• 1 small apple
• ¼ c. golden raisins
• 1 tbsp. curry powder
• 1 c. light coconut milk
• 1 c. low-sodium chicken broth
• Chopped cilantro

• DIRECTIONS

  1. Cook the rice according to package directions.
  2. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the chicken and onion and cook, stirring occasionally, until the chicken is just beginning to brown, 5 to 6 minutes.
  3. Add the garlic and ginger and cook, stirring, for 1 minute. Add the apple and raisins, sprinkle with the curry powder and cook, tossing, for 1 minute.
  4. Stir in the coconut milk, then the broth and simmer, covered, until the chicken is cooked through and the apples and onions are tender, about 5 minutes. Serve over the rice and top with cilantro, if desired.