CHICKEN CURRY


1 (3 1/2 lb.) chicken fryer

1 dash salt

freshly ground black pepper; to taste

1/2 teaspoon ground cinnamon

3 tablespoons cooking oil

2 small onions; finely chopped

1 1/2 teaspoons curry powder

1 1/2 teaspoons all-purpose flour

2 cups low-sodium chicken broth; defatted

2 tart green apples

1/2 cup raisins

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1. Peel and chop up the apples. Wash chicken pieces and pat dry with paper
towels. Sprinkle with salt, pepper and cinnamon.

2. Heat oil in a large, heavy frying pan and brown chicken quickly on all
sides. Remove chicken from pan.

3. Add the onions to pan and saute until transparent. Sprinkle with curry
powder and flour and cook, stirring for 2 minutes. Stir in chicken broth
and bring to a boil. Add chicken; cover and simmer very gently for 30 to 40
minutes or until tender.

4. About 5 minutes before chicken is done, add apples and raisins and
continue cooking. Serve chicken with sauce.

Yields 4 servings

SORRY, NO NUTRITIONAL INFORMATION AVAILABLE... :(
