Ingredients

  • 2 tbsp canola oil
  • 1 lb chicken breast, cut into 2-inch pieces
  • 1 medium onion, chopped
  • 2 large yukon gold potatoes, peeled and cut into 1 inch pieces
  • 2 apples, peeled and cut into 1 inch pieces
  • 1 carrot, peeled and cut into 1 inch pieces
  • 1/2 C raisins
  • 1 tbsp curry powder
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 1/4 tsp cayenne powder
  • 1 tbsp flour
  • 2 C water
  • 6 C brown rice, cooked

Instructions

  1. Heat oil over medium-high heat in a heavy bottomed stockpot. Brown the chicken, turning often, remove the chicken from the pan and set aside.
  2. In the same pot, sauté the onions until translucent, about 5 minutes.
  3. Add the potatoes, apples, carrots, raisins, curry powder, cinnamon, cumin, and cayenne. Stir to mix well. Cook for 5 minutes, stirring often. Stir in the flour, and cook, stirring constantly for 3 minutes.
  4. Add the browned chicken and water. Bring to a boil, then cover and simmer for at least 20 minutes, or until the potatoes are tender Serve with Basic Brown Rice.