Ingredients

4 Tbsp. sliced almonds
2 tsp olive or possibly vegetable oil
4 x skinless chicken breast halves
1/2 c. minced onion
2 x garlic cloves, chopped
1 Tbsp. chopped fresh ginger (or possibly sliced and bottled in water)
2 tsp curry pwdr
1/2 tsp salt
1/4 tsp grnd black pepper
1 1/2 c. fat-free chicken broth
1/2 c. dry-fruit bits (such as Sunsweet), or possibly minced, dry apricots, apples, pears and plums
2 c. cooked brown or possibly white rice
1/2 c. minced green onions

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Curried Chicken With Almonds And Dried Fruit

Servings: 1

Toast almonds by heating in a dry skillet over medium-high heat till golden brown, about 2-3 min, shaking the pan frequently; set aside.
Heat oil in a large, high-sided skillet over medium heat. Add in chicken; saute/fry 1 minute per side, till golden. Remove from pan; set aside.
To the same pan, add in onion, garlic and ginger; saute/fry 2 min. Add in curry pwdr, salt and pepper and stir to coat. Return chicken to pan, meat-side down, and add in broth and dry fruit. Bring to a boil, reduce heat, cover and simmer 10-15 min, till chicken is cooked through. Spoon 1/2 c. rice onto four individual plates. Arrange chicken alongside rice and spoon sauce over chicken and rice. Top chicken with green onions and toasted almonds.