Ingredients
- 2Tbsp veg. oil
- 1 1/2 cups chopped onion - about 2 medium onions
- 1 1/2 cups baby carrots, sliced into 1/4in. rounds (about 5 oz)
- 2 Tbsp. curry powder
- 1 tsp. jarred minced garlic
- 1/4 cup all-purpose flour
- 2 (14 1/2 oz.) cans fat-free less-sodium chicken broth (about 3 1/2 cups)
- 2 1/2 cups bit-sized chunks rotisserie chicken
- 1 medium tart apple, unpeeled and chopped
- 1/2 cup raisins
- 1/2 teaspoon salt - omit if using salt somewhere else
- Hot rice
- coconut and sliced or slivered almonds and maybe chutney as condiments for the curry.
Directions
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Lightly coat a Dutch oven with nonstick cooking spray. Heat the oil in the pan over medium heat. Add the onion and carrots, and stir to coat with the oil. Cook, stirring frequently, until the onion is clear and the carrots are slightly tender, 6-8 minutes.
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Add the curry powder and garlic, and ook for 2 minutes, stirring constantly to prevent burning. Sprinkle the flour over all and stir just until the flour blends in. The mixture will not be smooth. Slowly add the broth to the pan, stirring constantly. Raise the heat to medium-high and bring the mixture to a boil, stirring constantly. Lower the heat to medium and simmer until the sauce thickens slightly, 6-8 minutes, stirring frequently.
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Stir in the chicken, apple, raisins, and salt. Cover the pan, turn the heat to low, and simmer, stirring frequestly to prevent sticking, until the mixture is hot and bubbly and has thickened slightly, about 10 minutes. Serve over rice. Put the condiments either on the curry as directed by the recipient or in bowls on the table to let people choose what they’d like.