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Yogurt-Sauced Chicken Curry 


4 chicken breast halves, bone in, skin on (See note below.)
2 tablespoons fresh lemon juice 
1/2 cup all-purpose flour 
1/2 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
2 tablespoons unsalted butter 
2 tablespoons vegetable oil 
1 medium onion, chopped 
1 medium Granny Smith apple, cored and chopped
1 garlic clove, minced 
1 tablespoon curry powder 
1/4 teaspoon ground cardamom 
1 cup chicken broth, homemade or canned 
1/3 cup dark raisins 
1 ripe banana, peeled and sliced into 1/4-inch-thick rounds 
1/2 cup plain yogurt 
1/2 cup chopped roasted cashews, rinsed to remove salt (see note below.)


In a medium bowl, sprinkle the chicken breast with the lemon juice; let stand at room temperature for 30 minutes. Combine the flour, salt, and pepper on a plate. Dredge the chicken breasts in the seasoned flour, shaking off any excess. 

Heat the butter and oil in a large skillet over medium-high heat. Add the chicken breasts and cook, turning once, until browned on both sides, about 5 minutes. With tongs, transfer the chicken breasts to a plate and set aside. 

Add the onion and apple to the skillet and cook, stirring often, until softened, about 3 minutes. Add the garlic, curry powder, and cardamom, reduce the heat to medium, and stir for 1 minute. Stir in the chicken broth and raisins. Return the chicken to the skillet and bring to a simmer. 

Cook, covered, until the chicken breasts show no sign of pink at the bone when prodded with the tip of a sharp knife, about 20 minutes. Add the banana and yogurt, and stir constantly just until heated through, about 1 minute. Do not boil. Serve immediately, sprinkled with the cashews. 

Healthy Suggestions: We suggest that you remove the skins from the chicken before cooking. Skin adds unnecessary fat. 

We suggest that you replace the cashew nuts with peanuts. Cashew nuts are high in saturated fats. If you feel that the taste is impaired, use a 50-50 mixture or a 33-33-33 mix with almonds.

Yield: 4 Servings

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