Curried chicken with cabbage, apples and almonds

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4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (14)

30.00 ml fresh chillies — 573
125.00 ml onion — red or white, chopped
65.00 ml almonds — slivered
2.00 garlic — cloves, crushed
500.00 g chicken breast fillets — diced
10.00 ml curry powder — medium
2.00 ml coriander — ground
2.00 ml salt
2.00 ml freshly ground black pepper
375.00 ml stock — chicken
500.00 ml cabbage — chopped
2.00 apples — Golden Delicious, cored, diced
65.00 ml fresh coriander — chopped
250.00 ml quinoa — cooked
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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.



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