Curried chicken with cabbage, apples and almonds

Recipe from: 6/1/2003 12:00:00 AM

Ingredients 14
Servings 4
Time

Ingredients

  • 30
    ml
    olive oil
  • 125
    ml
    red or white onions, chopped
  • 65
    ml
    slivered almonds
  • 2
    cloves garlic, crushed
  • 500
    g
    chicken breast fillets, diced into 5 cm pieces
  • 10
    ml
    medium curry powder
  • 2
    ml
    ground coriander
  • 2
    ml
    salt
  • 2
    ml
    milled pepper
  • 375
    ml
    chicken stock (low sodium and MSG-free)
  • 500
    ml
    cabbage, cut into 5 cm pieces
  • 2
    golden Delicious apples, cored and diced
  • 65
    ml
    fresh coriander, chopped
  • 250
    ml
    quinoa, cooked according to package instructions (find this at health stores)
 

Method

 
Heat olive oil in a large, non-stick pan, over medium heat.
Add onion, almonds and garlic and sauté for 2 minutes, until nuts are golden.
Add chicken and sauté for 3 minutes, until golden brown on all sides.
Add curry, coriander, salt and pepper. Stir to coat.
Add stock, bring to the boil and add cabbage.
Reduce heat to medium-low and simmer for 10 minutes until chicken is cooked through and liquid is reduced.
Add apples and simmer for 1 minute to heat through.
Remove from heat and stir in coriander.
Serve with quinoa.
 

Read more on: poultry  |  sauté
 

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