For a hotter curry, add ⅛ teaspoon cayenne with the curry powder. Spoon the curry over Basic Brown Rice (here), and sprinkle each serving with 2 tablespoons dark raisins, if you like.MAKES 4 SERVINGS2 teaspoons canola oil, plus more in a pump sprayer2 (10-ounce) boneless, skinless chicken breast halves, trimmed, pounded to ¾-inch thickness, and cut into 4 equal serving portions1 medium yellow onion, chopped2 medium celery ribs, chopped2 Granny Smith apples, peeled, cored, and cut into ½-inch dice1 tablespoon curry powder¾ cup light coconut milk½ cup water2 tablespoons fresh lime juice½ cup sliced natural almonds, for servingSpray a large nonstick skillet with oil and heat over medium-high heat. Add the chicken and cook, flipping halfway through cooking, until lightly browned on both sides, about 6 minutes. Transfer to a plate.Heat the 2 teaspoons oil in the skillet over medium heat. Add the onion, celery, and apples and cook, stirring often, until the onion is tender, about 5 minutes.
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